Pig's Liver Tuscan Style (Tuscany)

Meat

Ingredients

Pig's liver, cut into 24 pieces - 2 1/2 pounds

Pig's caul - 3/4 pound

Fennel seeds - 1/4 tsp

Salt and pepper

Stale white breadcrumbs

Bay leaves - 18

Bread - 12 small squares

Olive oil (optional)

Sprinkle the pieces of liver with fennel seeds, salt, pepper and breadcrumbs. Wrap each piece in caul and thread on 6 skewers, alternating with a bay leaf and a square of bread. Broil over charcoal, or cook over a high heat in a heavy frying pan with very little oil, for no longer than 8 minutes. Serve immediately

Serves 6