Fegato al Balsamico

In Italy you are given calves’ liver when you are under the weather or a little anaemic, but it may be that its benefits are only an old wives’ tale. However, liver is delicious especially when it is fried quickly so that it becomes crunchy on the outside and stays juicy on the inside.

To accompany this I would suggest small, cubed, sauté potatoes with garlic and rosemary.