Baked Skewered Liver (Emilia-Romagna)

Meat

Ingredients

Pig's caul - 3/4 pound

Pig's liver - 1 1/2 pounds

Salt and pepper

Sage, finely chopped - 2-3 sprigs

Rosemary, finely chopped - 1 sprig

Juice of 1/2 lemon

Small croutons

Bay leaves

Olive oil - 1/4 cup

Dry white wine - 1/2 cup

Sliced or fried cornmeal mush (Polenta)

Soak the pig's caul in water to soften it. Cut the liver into even sized cubes. Sprinkle with salt and pepper, the finely chopped herbs and lemon juice, toss well and leave to marinate for 30 minutes.

Cut the softened caul into as many pieces as there are pieces of liver. Wrap each piece of liver in caul. Thread the liver bundles two at a time on to skewers, with a crouton on either side and a bay leaf in the middle, making a sort of five decker sandwich.

Arrange the skewers in a baking dish, pour over the oil the oil and bake in a moderately hot oven (400F) for about 30 minutes. When the caul is browned, spoon over the wine and bake for a few minutes longer, or until liver is cooked but still pink inside.

Serve the liver cubes with the pan juices poured over them, accompanied by slices of polenta.

Serves 4-6