Ucelli scappati: Flown-away birds recipe

Cut the liver, veal and pancetta into cubes. Flour the liver and veal.Then, alternating, thread the liver, sage, veal and pancetta on skewers. Take a pan large enough to hold all the skewers at once and in a bit of butter and oil, brown the skewers of meat one or two at a time on all sides, then set aside on a dish.

Add the garlic to the pan with a few more sage leaves. Let the garlic become golden (do not burn it) then add the wine and scrape all the bits in the bottom of the pan.When it bubbles add the skewers, salt and pepper and let them cook, covered, for about 20 minutes on low heat.

If it seems too dry before cooking is finished add a bit of veal or chicken stock.

Recipe from Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books .