Inspiring vegetarian recipes
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Calf’s liver with pancetta and rosemary
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1kg potatoes
- extra-virgin olive oil
- 4 slices (around 150g each) calf's liver
- 16 slices pancetta
- 300ml chicken stock
- 1 1/2 tbsp balsamic vinegar
Stuffing
- 120g sliced pancetta, finely chopped
- 2 tsp of chopped leaves rosemary, plus 4 large sprigs
- 2 cloves garlic, finely chopped
Method
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Put the potatoes onto a baking tray and bake in the oven for 1 hour, until really soft.
- STEP 2
Once cool enough to handle, cut in half, scoop out the flesh and mash. Mix with 4 tbsp of extra-virgin olive oil and season.
- STEP 3
For the stuffing, add the finely chopped pancetta, chopped rosemary and garlic to a frying pan and cook over a medium heat until lightly crisp. Cool completely.
- STEP 4
Lay each slice of calf’s liver with a heaped tbsp of the cooked pancetta filling and one sprig of rosemary, then roll to create a sausage shape.
- STEP 5
Lay out 4 rashers of pancetta, so that they overlap, and then roll the liver tightly in this.
- STEP 6
Add the chicken stock to a small saucepan and reduce by 2/3. Add the balsamic vinegar and keep warm.
- STEP 7
Heat the oven to 200C/fan 180C/gas 6. Heat an ovenproof frying pan over a medium-high heat with a little oil and fry the involtini on all sides until golden and crisp.
- STEP 8
Put in the oven for 7-8 minutes until cooked through.
- STEP 9
Heat the olive oil mash and put in the middle of a large plate. Sit the involtino on top of the mash and drizzle with the balsamic stock.
