Calf’s liver with pancetta and rosemary
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to 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 pancettafinely chopped
- 2 tsp of chopped leaves rosemaryplus 4 large sprigs
- 2 cloves garlicfinely chopped
Nutrition: per serving
- kcal674
- fat34.7g
- saturates10.1g
- carbs40.4g
- sugars2.4g
- fibre5g
- protein47.6g
- salt2.2g
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.
