Oven-Baked Pork Liver (Fegatelli di Maiale)

Ingredients

First, soak the pork caul fat in slightly warm water for a few minutes to soften it. Take the whole pork liver and slice it into rectangular blocks, approximately 2 cm by 6 cm (¾ inch by 2½ inches). Season each piece of liver with salt, freshly ground pepper, and a pinch of fennel seeds.
Spread the caul fat flat on a cutting board and cut it into squares, one at a time. Place a piece of liver and a bay leaf in the center of each square, then wrap the caul fat tightly around it to seal it like a small parcel. Repeat the process with the remaining pieces of liver. Slice the rustic bread into slices about 1.5 cm (½ inch) thick, then cut each slice in half.
Assemble the skewers. To prevent the liver parcels from rotating, use two-pronged U-shaped skewers or pair two single wooden or metal skewers side by side. Start each skewer with a half-slice of bread, then alternate between a liver parcel and a half-slice of bread, finishing the skewer with a piece of bread.
Preheat the oven to 180°C (350°F). Choose a baking pan of a size that allows the skewer ends to rest on the rim so the liver parcels remain suspended above the base without touching the bottom (for instance, loaf pans work exceptionally well).
Bake for about 50 minutes, carefully turning the skewers halfway through cooking. Serve warm at the table and enjoy this traditional Italian delicacy.