Ingredients:

• 500 g calves’ liver, chopped
• 1-2 cloves garlic, mashed, 1 tbsp finely chopped parsley
• 1/2 cup sweet, red wine
• 2 lamb cauls
• salt, pepper
• 1/2 tsp ground cumin
• 1/2 cup olive oil

Method:

• Saute the onion and garlic in half the olive oil.
• Add the chopped liver, parsley, and cumin.
• Saute for another 2-3 minutes and douse with the wine.
• Clean and wash the caul, cut into 8 strips, 10×15 cm.
• Put a spoonful of the mixture on each one, fold in the sides, and roll up.
• Arrange them side by side in a heat-proof dish.
• Bake in a preheated oven at 180*C for 5-10 minutes, until the caul-fat melts and they are lightly browned.
• Strain the pan juices and pour over the rolls.
• Serve immediately.

(serves 4)