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Ингредиенты
- 1/2 lb caul fat
- 1 lb fresh young calf liver
- 1 x orange sliced thinly into wedges, reserving 1 wedge for garnish Salt to taste Freshly-grnd black pepper to taste Bay leaves as needed
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 x garlic cloves thinly sliced
- 2 bn dandelion cut 2" strips down to the root end Red wine vinegar as needed
Инструкции
- Soak caul fat in tepid water for 10 min, to make it pliable.
- Peel the thin outer membrane from the liver and cut into chunky rectangles about 1 by 2 inches, discarding veined sections. Sprinkle each chunk of liver with a light dusting of salt and pepper.
- Drain the caul fat and carefully unfold. Cut pcs of caul fat large sufficient to wrap around each chunk of liver in a single layer. Surround the liver in orange slices, tucking a little piece of bay leaf inside each packet, then warp with caul fat. Sprinkle more salt and pepper on the outside and thread the chunks on skewers, separating each chunk with half a bay leaf.
- Preheat the grill or possibly broiler.
- Grill the skewers for about 3 to 5 min per side, till the outside of each chunk is nicely browned and the inside is still pink.
- Meanwhile, in a large saute/fry pan, heat the extra-virgin extra virgin olive oil. Saute/fry the garlic till fragrant and add in the dandelion greens. Toss the greens in the oil till wilted and soft. Season with salt and pepper. Remove from the heat and drizzle with some red wine vinegar.
- Plate greens on a platter. Put the liver on the greens and squeeze with the remaining orange. Serve with crusty bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 111 | 48% |
| Total Fat 12.45g | 16% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.25g | |
| Cholesterol 379mg | 126% |
| Sodium 109mg | 5% |
| Potassium 464mg | 13% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.21g | 0% |
| Protein 23.43g | 37% |
