Cut the pork liver into 2 ounce strips and soak it in milk overnight.  Next, pat the liver dry and skewer. Then wrap each skewer in pancetta.  Place in a non-stick pan coated with a drop of olive oil. Cook the skewers two to three minutes on each side until the pancetta is golden brown and crispy.
Season the lamb's quarters with salt, pepper and olive oil and sauté quickly in a smoking hot pan.  Cook for 30 seconds and then toss quarters in a mixing bowl with the juice and zest of one lemon.
To finish, place lambs quarters on plate and top with spiedino. Lastly, garnish with whole parsley leaves, shaved parmigiano reggiano and a drizzle of extra virgin olive oil.