Ingredients for 4 servings:
600gr pork liver
300gr white pork intestine
crushed fennel seeds
bread crumbs
toasted bread dices
salt and pepper
Olive oil

Preparation:
Cut liver in 5cm pieces.

Dip white intestine in lukewarm water, when well soften cut in pieces big enough to wrap liver dices.

In a medium mixing bowl combine salt, pepper, fennel, bread crumbs and liver dices. Wrap them with intestine and fix all with a toothpick.

In a medium pan heat some oil, brown all sides of fegatelli and simmer.
Serve warm with toasted bread browned together with fegatelli.