Caged Liver
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Servings:
4 portions
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha/Griddle plate
Ingredients
• 4 even, finger-thick slices of beef liver
• 1-2 pork caul fats, the quantity varies depending on the size, the liver slices should be able to be wrapped all around
• fresh oregano, alternatively sage
• salt
• pepper
• olive oil
• 1 lemon
• some butter
More great plancha recipes can be found in the Hot Slate Bookazine!
For fans of the hot plate: The Black Forest Fireplace!
Preparation
Chris took us directly to his local butcher, Sergio Borsellino, who, together with his brother Andrea, is now running the fifth generation of the business on the side street to the Piazza. The Borsellino family made a name for themselves with the tasty use of offal, such as the beef liver "fegato incaiolato" "caught" in pork caul fat. Both can be pre-ordered from the butcher if necessary.
➊ This traditional recipe, like all great recipes, is distinguished by its simplicity, which is why it is passed down from generation to generation.
Season the liver slices on both sides with salt, pepper, and fresh herbs. Then wrap with pork caul fat.
➋ Fry well in butter over medium heat until the pork caul fat is nicely crispy - 2-3 minutes should be enough.
➌ Remove the liver from the plancha, let it rest briefly and slice it. Place on a warm plate and drizzle generously with olive oil and lemon juice. A true classic!
Recipe by Chris Sandford
The recipe comes from Chris Sandford. The Scottish chef and judge at the World Association of Chef's Societies (WACS) always enjoys exchanging the professional kitchens of the world for a plancha.
Recipe from FIRE&FOOD Issue 01/2026
