Egg imbutini in liver sauce

  Luca Tommasi


  • 400 g egg imbutini
  • 350 g pig liver
  • 150 g aubergine
  • 1 white onion
  • 70 g butter
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 4 leaves of sage
  • Parmesan cheese 100 ml red wine


Wash the liver well with cold water, eliminating all the blood and drying it thoroughly with kitchen paper.

Chop the liver into chunks (this must be done using a knife) to maintain the consistency of the meat.

Shred the sage and onion.
Pan-fry the onion using 30 g of butter and add the liver.

Deglaze with the wine, add the shredded sage and onion and, lastly, the pepper.

Peel the aubergines and dice them. Pan-fry the diced aubergines in olive oil.

The sauce needs to remain soft, so add the remaining butter and, if necessary, a little cooking water. When the imbutini are cooked, transfer them to the pan containing the sauce so they absorb all the flavours. Lastly, add the aubergines.
Serve with a sprinkling of grated Parmesan cheese.

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P.IVA 03716041201

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