Grilled Calf's Liver: Fegatelli di Vitello

Name: Grilled Calf's Liver: Fegatelli di Vitello
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Bay leaves; 454 grams fresh young calfs liver; 2 bunches dandelion, rinsed and dried, cut into 2-inch strips down to the root end; 227 grams caul fat; 2 cloves garlic, thinly sliced; 2 Tbsps extra-virgin olive oil; 1 orange sliced thinly into slices, reserving 1 slice for garnish; 4 servings Red wine vinegar; 4 servings Salt and pepper

Grilled Calf's Liver: Fegatelli di Vitello is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. This recipe covers 40% of your daily requirements of vitamins and minerals. One serving contains 754 calories, 23g of protein, and 69g of fat. The Fourth Of July will be even more special with this recipe. It works well as a reasonably priced main course. Head to the store and pick up bay leaves, garlic, caul fat, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Soak caul fat in tepid water for 10 minutes, to make it pliable.

Ingredients you will need

Water

Peel the thin outer membrane from the liver and cut into chunky rectangles about 1 by 2 inches, discarding veined sections.

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Liver

Sprinkle each chunk of liver with a light dusting of salt and pepper.

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Salt And Pepper

Liver

Drain the caul fat and carefully unfold.

Cut pieces of caul fat large enough to wrap around each chunk of liver in a single layer. Surround the liver in orange slices, tucking a little piece of bay leaf inside each packet, then wrap with caul fat.

Ingredients you will need

Orange Slices