Serves 4:

500 grams (approx. 17.6 ounces) of pork liver with their caul fat

100 grams (approx. 3.5 ounces) of grated Parmesan-Reggiano

cheese fennel seedsbay leavesbread crumbsslices of bread

extra virgin olive oil

salt and pepper

Trim the liver and chop finely. Add the cheese, fennel seeds. Salt and pepper generously. Spoon the mixture into balls. Roll them in the bread crumbs. Wrap them in the caul fat and hold them together with toothpicks. Place the liver in an oven pan, interspersing the bay leaves and the bread slices. Drizzle a little olive oil on it and bake it in a hot oven for about 15 minutes.

Toscana