Calves’ Liver with Mousseline Potatoes, Sautéed Baby Onions and Spinach with Fried Pinenuts

Name: Calves’ Liver with Mousseline Potatoes, Sautéed Baby Onions and Spinach with Fried Pinenuts
Yield: Serves 6
Cuisine: Italian
Ingredients: 2½–3 lb/1.125–1.35 kg calves’ liver, trimmed of any bits of tube and cut into as neat slices as is possible; 2 oz/56 g butter + 2 tbsp sunflower oil; 2 oz/56 g butter + 2 tbsp sunflower oil; Butter and sunflower oil for frying; Butter and sunflower oil for frying; Grated nutmeg; 3 lb/1.35 kg fresh spinach; 1 oz/28 g butter; 3 oz/84 g pinenuts; 2 oz/56 g butter; 12 medium potatoes, peeled and halved; Salt and freshly ground black pepper; ½ pint/285 ml warmed milk; 2–3 tbsp chopped parsley and snipped chives, mixed; Salt and freshly ground black pepper; 1–1½ lb/450–675 g small onions – the little pickling ones; 2–3 tbsp chopped parsley and snipped chives, mixed

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This was my tip-top favourite supper when I was a child. Luckily, so it was for my two sisters as well, and this is the supper we had without fail on our first night home from school, when we lived in Rome, and on the last night of the holidays. It is vital that calves’ liver be cooked briefly – as with squid, it is ruined by overcooking.

Ingredients

Europe
Italy
Rome
Supper
Gluten-free
Mediterranean

Ingredients

Method