Calf’s Liver with Cavolo Nero (2)

An easy recipe from ” River Cafe 30″ by Ruth Rogers and Rose Gray.

Calf's Liver with Cavolo Nero (2)
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Calf's Liver with Cavolo Nero (2)
Print Recipe
  1. Prepare the Cavolo Nero and keep warm.
  2. Season the liver on both sides with sea salt and black pepper. Brush a large frying pan with the extra virgin olive oil. When the pan is very hot fry the liver for 1 minute on each side.
  3. Add the balsamic vinegar and turn the liver so it absorbs the vinegar. Add the creme fraiche and let it melt into the vinegar.
  4. Remove the liver and serve on top of the Cavolo Nero, pouring over some of the sauce from the pan.
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