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grilling Italian
 Calf’s Liver with Orange

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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 (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

1254kcal (63%)
32mg (3%)
18mg (30%)
8358mcg RAE (279%)
607mg
36mg
35g
2g
1g
11g
568mg (189%)
409mg (17%)
46g (230%)
118g (182%)
9mg (47%)
 

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