Milan Style Calf's Liver
This recipe for Milan Style Calf's Liver is a classic Italian dish that has been around since the 14th century. It is typically served as an appetizer or as part of the main course.
Ingredients
- 4 1/4 pints water
- salt and freshly milled white pepper
- 8 oz macaroni
- 2 oz butter
- 2 oz grated Parmesan cheese
- 4 slices calf's liver each weighing 5 oz
- 8 floz milk
- 2 tablespoons flour
- pinch of dried marjoram
- 3 tablespoons oil
Instructions
- Bring the water to the boil with a generous pinch of salt, tip in the macaroni and cook for about 20 minutes, until tender.
- Drain the macaroni through a sieve, transfer to a warmed plate and keep it hot.
- Melt the butter, and mix it into the hot macaroni with the Parmesan.
- Wash the liver in cold water, wipe it dry and remove the skin and any sinews.
- Dip both sides of the liver slices in milk and allow the excess to drip off. Season the flour with salt, pepper and rubbed marjoram and dip the liver in the flour, shaking off any excess. Place the liver on a wire grill tray to dry for a few minutes.
- Heat the oil in a frying pan and fry the liver for 3 minutes each side. Arrange the cooked liver over the macaroni.
- Serve with: tomato sauce with mushrooms, and a fresh green salad.
Calories: 714 kcal
Carbohydrates: 53 g
Protein: 43 g
Fat: 36g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 522 mg
Sodium: 481 mg
Potassium: 666 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 55934 IU
Vitamin C: 1 mg
Calcium: 262 mg
Iron: 10 mg