Roast Birds and Pork Livers

Roasti Birds and Porki Livers (Arrosto di uccellini e fegatelli di maiale) is an ancient recipe that belongs to our rural and hunting tradition. During smaller bird species hunting season entire families joined on sunday's lunch to eat these roasted specialities.

Roast Birds and Pork Livers (Arrosto di uccellini e fegatelli di maiale) Ingredients
For the roast birds: birds (thrushes), sage.
For the pork livers: pork liver, pork kaul, bacon, fennel seeds, nutmeg, salt, pepper, olive oil.

Preparation
Foldi the birds wings over their back so that each wing holds one or two sage leaves in place, cut the feet at the ends, then cross them by pulling each stump over the knee joint opposite and punching a hole in the tendon.
Prepare the pork liver mixing all the ingredients and prepare them covering each "fegatello" with the pork kaul (the fatty membrane that lines the stomach of a pig).
Put the birds on the spit and alternate each bird wiht the pork livers.
Put the spit on the fire with a high flame.
Bastei with olive oil when they start to brown and salt once only.

Cooking Time: about 3 hours