October 15, 2012
The fegalo appetizer is an occasional special at 715, 715 Mass. The dish, served atop caramelized onions, features Italian-style pork liver sausage wrapped in caul fat and garnished with a laurel leaf. Chef Michael Beard suggests pairing the strong-flavored meat with with Sangiovese or Chianti.
Stories this photo appears in:
Animal brains, glands, tails, intestines, feet and other organs are nothing new at many ethnic eateries. But the oft-spurned meat parts known as offal have made their way into some of the area’s hippest mainstream restaurants, where chefs say foodies and more timid diners alike seem to be nibbling.