Calf's Liver with Basil and Balsamic VinegarTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:137 kcal
Proteins:12.3 g
Fats:7 g
Carbohydrate:5.6 g
Fibers:0.5 g
Sugar:2.2 g
Cholesterol:200.1 mg
Sodium:48.8 mg
Calcium:11.6 mg
Energy:343 kcal
Proteins:30.8 g
Fats:17.5 g
Carbohydrate:14 g
Fibers:1.3 g
Sugar:5.5 g
Cholesterol:501 mg
Sodium:122.2 mg
Calcium:29 mg
SIMILAR RECIPES
Calf's Liver with Melon and Red Onion
Calf's Liver with the Flavors of Normandy
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Thin Slices of Calf's Liver with Bacon and Fresh Pasta
Calf's Liver Terrine en Croûte
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
x
300
g
thin slices of calf's liver or heifer's liver
1
small bunch of basil
1
bunch of new onions
45
ml
olive oil
60
ml
balsamic vinegar
salt and pepper
**Material
kitchen string
METHOD
- Remove the stems from the new onions. Finely chop half the onions and halve the remaining ones. Place the chopped onions in a bowl. Chop the basil and add it to the bowl with 1 Tbsp. olive oil and combine.
- Lay the liver slices flat; season with salt and pepper. On each slice, spread half the onion-basil mixture (1). Roll the slices up into two little roasts and tie them with kitchen string.
- In a cocotte or Dutch oven, heat 2 Tbsp. olive oil. Add the liver and brown on each side for 2 minutes. Add the remaining new onions and cook, covered, for 10 minutes. At the end of that time, remove the liver from the pot and set aside.
- Deglaze the pot with the balsamic vinegar, scraping up the cooking juices with a wooden spoon; reduce over the heat for 3 minutes.
- Slice the liver roasts, pour the sauce over top and serve immediately.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
