Fegato di Vitello con Cavolo Nero

Pan-Fried Calf’s Liver with Cavolo Nero

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 2 thick slices calf’s liver
  • sea salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil


Cook the cavolo nero, and keep warm.

Season the liver on both sides with salt and pepper. Brush a large frying pan with olive oil and, when very hot, fry the liver for 1 minute on each side. Add the balsamic vinegar and turn the liver so that it absorbs the vinegar which will reduce almost immediately. Add the crème fraîche and let it melt into the vinegar. Remove and serve on top of th