This lovely rich dish is ideal for a weekend treat. The calves liver work really well with the pancetta, lentils, and the sweetness of the balsamic vinegar. The lentils take a bit of time to cook, but after that it is very quick. It pairs perfectly with a bottle of Rosso di Montalcino.
Enjoy the weekend!
The recipe below serves four
4 x 1cm thick slices Calves liver
8 slices smoked pancetta
8 sage leaves
50g unsalted butter
4 large chard leaves
100g lentils de puy
4 tblsp balsamic vinegar
4 tblsp crème fraiche
Cook lentils until soft in plenty of water with garlic and sage (for about 30 minutes).
Season with a squeeze of lemon and olive oil.
Blanch chard and stalks, cut into 1 cm strips until tender. Soften clove of garlic in olive oil
with 1 dried chilli, add chard and stalks and braise for one minute.
Heat large frying pan add butter and cook pancetta with sage, when crispy set aside add
seasoned calves liver, cook on each side for one minute.
Pour off excess fat, add balsamic and crème fraiche, pour over liver with pancetta on top. Serve with braised chard and lentils.
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