Calf’s Liver with Orange

Recipe by: Mario Batali | from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

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

Calories 1254kcal (63%)

Calcium 32mg (3%)

Vitamin C 18mg (30%)

Vitamin A 8358mcg RAE (279%)

Potassium 607mg

Magnesium 36mg

Protein 35g

Sugar 2g

Fiber 1g