An easy recipe from ” River Cafe 30″ by Ruth Rogers and Rose Gray.
Ingredients
- Braised Cavolo Nero see recipe
- 2 thick slices calf's liver raised to high welfare standards
- 1 tbsp extra virgin olive oil
- 50 ml balsamic vinegar
- 50 ml creme fraiche
Servings:
Instructions
- Prepare the Cavolo Nero and keep warm.
- 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.
- Add the balsamic vinegar and turn the liver so it absorbs the vinegar. Add the creme fraiche and let it melt into the vinegar.
- Remove the liver and serve on top of the Cavolo Nero, pouring over some of the sauce from the pan.
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