Fennel pork livers
Instructions
Clean and yield the liver and cut pieces about 30 g in weight.
Clean the gauze and leave it to soak in lukewarm water, because they soften.
At the appropriate time, derived from mantle many rectangular pieces, each piece of mantle put a piece of liver and a bay leaf; Sprinkle with salt and pepper, wrap forming many spring rolls.
Place the chicken livers in a pan with 3 tablespoons of olive oil and butter, sprinkle with fennel seeds, add several SAGE leaves and passed to 220 degrees oven for about 15-20 minutes, basting occasionally with the sauce.
Serve warm well.
Ingredients and dosing for 6 persons
- 800 g of pork liver
- 600 g of pork gauze
- Some leaves of laurel
- Sage
- Fennel seeds
- 30 g of butter
- 60 g of olive oil
- Salt
- Pepper