Fegato con la zeppa

Fegato con la zeppa is a traditional dish from the Campania region of Italy. It is a liver dish that is typically served with a side of potatoes. The dish is named after the tool used to slice the liver, which is called a zeppa. The liver is sliced thin and then cooked in a pan with garlic, olive oil, and white wine. The potatoes are boiled and then fried in the same pan as the liver, absorbing all the flavors of the dish.

Fegato con la zeppa can be found in many towns and communes in Campania, including Naples, Salerno, and Avellino. It is a popular dish in the region and is often served in local restaurants and trattorias. The dish has also been recognized as a PAT (Traditional Agri-Food Product) by the Italian government, which means it meets certain specifications and is produced using traditional methods.

One recipe for Fegato con la zeppa involves marinating the liver in milk for several hours before cooking it. This helps to tenderize the liver and remove any bitterness. The liver is then sliced thin and cooked in a pan with garlic, olive oil, and white wine. The potatoes are boiled and then fried in the same pan as the liver, creating a delicious side dish.

Sources:
– “Fegato con la zeppa.” Giallo Zafferano. https://www.giallozafferano.it/ricerca-ricette/fegato+con+la+zeppa/
– “Fegato con la zeppa.” Italian Food Excellence. https://www.italianfoodexcellence.com/fegato-con-la-zeppa/