Fegatelli di Maiale allo Spiedo

Pork Liver on the Spit

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.