• 2servings
  • 20minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B6, B9, B12, H, C, D
MineralsCopper, Chromium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 g minced pork

  2. 100-150 g pig's liver , minced

  3. 100 g lardo (pork back fat) , minced

  4. 2 pinches mixed spice

  5. 1-2 tbsp oatmeal

  6. 5 sage leaves , finely chopped

  7. pig's caul fat

  8. 1 tbsp olive oil

  9. 3 tbsp chopped flat-leaf parsley

  10. 3 tbsp chopped basil

  11. 3 tbsp chopped mint

  12. 1 heaped tbsp capers , drained and rinsed

  13. 2 anchovy fillets , finely chopped

  14. 1 cloves garlic , crushed

  15. 1/2 lemons , juice only

  16. 1-2 tbsp extra virgin olive oil

  17. 400 g cooked lentils , or drained canned lentils

  18. sherry vinegar , to taste

Instructions Jump to Ingredients ↑

  1. For the faggots: mix the pork mince, liver and lardo in a bowl until well combined. Add a pinch of mixed spice and the oatmeal and mix well, then add the sage and season with a pinch more mixed spice, salt and freshly ground black pepper.

  2. Cook a small marble-sized piece of the faggot mixture in a hot oiled frying pan to check the seasoning and taste. If you prefer to have richer faggots, add another 50g minced pork liver.

  3. Roll the faggot mixture into golfball-sized balls. Stretch out the caul, cut into small squares and wrap each ball in two thin layers of it.

  4. Place the wrapped faggots in a steamer and cook for 5-6 minutes, or until the faggots are firm and cooked through.

  5. For the salsa verde: mix the fresh herbs, capers and anchovies together in a bowl until well combined. Add the garlic, lemon juice and extra virgin olive oil. Season to taste with sea salt and freshly ground black pepper and set aside.

  6. Heat a drizzle of olive oil in a frying pan, place over a medium-low heat and fry the steamed faggots for 2-3 minutes, or until lightly browned all over.

  7. For the lentils: in a separate frying pan, heat the cooked lentils until hot. Add a dash of sherry vinegar and stir through.

  8. Divide the lentils among serving plates and place the faggots on top. Spoon over a little salsa verde and serve immediately.


Send feedback