Pork livers with fennel

Preparation:

Preparation: Clean and remove the nerves from the liver and cut it into pieces weighing 30 g each. Clean the net and leave it to soak in lukewarm water to soften it. At the right moment, cut many rectangular pieces from the net, on each piece of net put a piece of liver and a bay leaf; sprinkle with salt and pepper, wrap forming many rolls. Place the chicken livers in a pan with 3 tablespoons of oil and the butter, sprinkle them with fennel seeds, add several sage leaves and put them in the oven at 220 degrees for about 15-20 minutes, wetting from time to time with the baking. Serve hot.