Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 4 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Calf’s Liver with Orange
Cookbook
Fegato di Vitello all’Arancia
This is an easy way to coax the non–liver lovers in the family to try it. The charred crust and orange fragrance make it very hard to turndown.
Yield : Makes 4 servings
Ingredients
- Grated zest and juice of ½ orange
- 1 clove garlic, finely chopped
- 1 sprig rosemary, leaves only, finely chopped
- 5 bay leaves, 1 crushed, 4 broken into pieces
- Pinch of hot red pepper flakes
- Salt
- 1½ pounds calf’s liver, cut into pieces about 2 inches square
- About 1 pound caul fat
- Freshly ground black pepper
- 1 tablespoon orange zest
- 4 whole scallions, grilled, set aside
Directions
1. Preheat the grill or broiler.
2. In a small bowl, combine the orange zest, garlic, rosemary, crushed bay leaf, red pepper flakes, and 1 tablespoon salt. Rub each piece of liver all over with the mixture. Wrap each piece in a square of caul fat, tucking a bay leaf into each package.
3. Grill or broil the packages, turning often and basting with the orange juice, for about 5 minutes per side for medium-rare. Season with salt and pepper. Serve immediately, with the zest and scallions.
© 2005 Mario Batali
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
1254 kcal
3 % daily value
30 % daily value
279 % daily value
607 mg
36 mg
35 g
2 g
1 g
11 g
568 mg
409 mg
46 g
118 g
47 % daily value
