Radici, London N1
“My inspiration for this dish came from stigghiola, a street-food dish from Palermo. It’s made with various kinds of offal, but at Radici we use calf’s liver as it has a delicate flavour that matches the pancetta, rosemary and garlic perfectly. Wrapping the involtino in pancetta gives it a lovely rich, salty flavour. On the streets of Palermo, it is always cooked on a BBQ, giving it a smoky flavour.” Francesco Mazzei, chef patron, radici.uk
Ingredients
- potatoes 1kg
- extra-virgin olive oil
- calf's liver 4 slices (around 150g each)
- pancetta 16 slices
- chicken stock 300ml
- balsamic vinegar 1 1/2 tbsp
Stuffing
- pancetta 120g sliced, finely chopped
- rosemary 2 tsp of chopped leaves, plus 4 large sprigs
- garlic 2 cloves, finely chopped
Method
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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.
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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.
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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.
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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.
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Step 5
Lay out 4 rashers of pancetta, so that they overlap, and then roll the liver tightly in this.
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Step 6
Add the chicken stock to a small saucepan and reduce by 2/3. Add the balsamic vinegar and keep warm.
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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.
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Step 8
Put in the oven for 7-8 minutes until cooked through.
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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.
Nutritional Information
- Kcals 674
- Fat 34.7g
- Saturates 10.1g
- Carbs 40.4g
- Sugars 2.4g
- Fibre 5g
- Protein 47.6g
- Salt 2.2g
