i’m not one to shy away from a bit of offal… I think growing up in a Jewish household where every part of the chicken was used from the liver to the neck we didn’t really have a choice over wether we liked it… it was a given… and my tastes haven’t changed although i’m sure somewhere in the Hebrew teachings it says something about not eating liver with bacon… but I guess this is something i’ll have to deal with when I eventually have to deal with it…
… anyway, i can’t imagine it’s something Giorgio Locatelli ever had to worry about… his book, Made In Italy was my first Random Recipes book 12 months ago… it is a stunning book, packed with charming stories and evocative recipes of his life in Italy… the photography is enviable and each recipe i’ve cooked from the book has worked like a charm and won many applauds… its a very fine combination of style and homespun chic… well worth the read…
lambs liver with balsamic vinegar
the original recipe calls for calves liver but I had a heck of a time finding any (I know!) so I opted for lambs liver… which were incredibly inexpensive, in fact this whole meal cost just under £2 as I had been given a beautiful bottle of balsamic vinegar for a belated Christmas present last week… thrifty genius if you ask me!
a large handful of nero cavalo or black cabbage, or failing that Savoy cabbage
2 tablespoons extra virgin olive oil
1 tablespoon sunflower oil
8 pieces of lambs liver
200ml balsamic vinegar
3 tablespoons chopped nuts or pine nuts – toasted
3 tablespoons sultanas – soaked in warm water
– steam the cabbage for 3-4 minutes, then set aside
– heat an oven proof pan until medium hot and then saute the liver in a little sunflower oil and seal until crispy on both sides
– turn down the heat, add half the butter and put the pan into a pre-heated oven (200C) for a minute or so, depending on the thickness of the liver and how pink you like them
– take the pan out of the oven and set aside the liver
– place the pan on the heat and add the balsamic vinegar to the pan and reduce until it becomes syrupy add the butter, pine nuts and sultanas, then turn the heat down and put the livers back in
– heat up another pan and gently warm through the steamed cabbage in a little olive oil
– on a warm plate lay the liver onto the cabbage and spoon over the sauce… truly rich, dark, sweet and sticky… divine!
eat and of course, enjoy!
… have you done your Random Recipes yet… last day tomorrow… roundup on Tuesday