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FEGATELLI DI MAIALE ALLO SPIEDO Pork Liver on the Spit

Mail this recipe to a friend!	4 pork livers olive oil caul fat approx. 20 bay leaves salt pepper
	Clean the liver, remove skin and cut into 1 oz. pieces. Place the caul fat in water for about one hour so that it will soften. Then, cut into 5-in. x 3-in. rectangles. Wrap each piece of liver in the caul fat with a laurel leaf. Bring the olive oil to high heat and fry the livers so they become browned on all sides. Remove from pan and serve immediately.

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