Mazzafegato in Padella with White Wine and Bay Leaves
Recipes with Mazzafegato
A stovetop braise that starts with a hard sear and finishes with white wine and bay leaves. The wine deglazes the pan and creates a thin sauce from the liver's rendered fat. Bay leaves add a bitter herbal note that counters the richness. Twenty minutes from pan to plate.
Prep Time
5 min
Cook Time
20 min
Servings
4
Difficulty
Easy
Ingredients
- 8 mazzafegato sausages (piccante preferred)
- 150ml dry white wine (Verdicchio ideal)
- 3 bay leaves
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, crushed
- Salt and black pepper
Steps
Heat olive oil in a heavy skillet over medium-high heat. Add the crushed garlic and bay leaves, let them sizzle for 30 seconds.
Add the mazzafegato links. Sear without moving for 3 to 4 minutes until a dark crust forms on the underside. Turn and sear the other side.
Pour in the white wine. It will steam and sputter. Reduce heat to medium-low, cover, and cook for 10 to 12 minutes, turning the sausages once halfway through.
Remove the lid, raise heat to medium, and let the remaining wine reduce to a few spoonfuls of glossy sauce. Discard the bay leaves. Serve the sausages with the pan sauce spooned over.
Tips
Use a wine you would drink. Cheap cooking wine adds nothing. Verdicchio works best because it grows in the same hills as the pigs that become the sausage.