Name: Roman calf’s liver
Yield: serves 2
Ingredients: 4 teaspoons semolina; butter; 2 teaspoons fennel flowers; 100 ml/4 fl oz milk; 2 thick slices of calf’s liver weighing 150–200 g/ 5-7 oz each; 1 tablespoon clear honey

Preparation info

serves
2

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This easily prepared dish is based on an ancient Roman recipe that soaks liver in milk and honey before cooking it, but requires a degree of planning, as the liver is marinated for anything up to 2 hours. I add dried fennel flowers to the marinade and also to the semolina in which I dip the liver before frying it.

Ingredients

2 thick slices of calf’s liver weighing 150–200 g/ 5-7 oz each
100

Main course

Method

Trim any piping from the liver. Gently warm the milk and honey just enough so that you can mix the two together and then remove from the heat. Add the calf’s liver and half the fennel flowers and leave to marinate for at least half an hour and up to 2 hours.

Have your frying pan or griddle very hot and grease it lightly with butter. Mix the semolina and remaining fennel on a plate. Remo