Recipe courtesy of Mario Batali
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/2 pound caul fat
  • 1 pound fresh young calf's liver
  • Salt and pepper
  • 1 orange sliced thinly into slices, reserving 1 slice for garnish
  • Bay leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 2 bunches dandelion, rinsed and dried, cut into 2-inch strips down to the root end
  • Red wine vinegar

Directions

Soak caul fat in tepid water for 10 minutes, to make it pliable.

Peel the thin outer membrane from the liver and cut into chunky rectangles about 1 by 2 inches, discarding veined sections. Sprinkle each chunk of liver with a light dusting of salt and pepper.

Drain the caul fat and carefully unfold. Cut pieces of caul fat large enough to wrap around each chunk of liver in a single layer. Surround the liver in orange slices, tucking a little piece of bay leaf inside each packet, then wrap with caul fat. Sprinkle more salt and pepper on the outside and thread the chunks on skewers, separating each chunk with half a bay leaf.

Preheat the grill or broiler to medium heat.

Grill the skewers for about 3 to 5 minutes per side, until the outside of each chunk is nicely browned and the inside is still pink.

Meanwhile, in a large saute pan, heat the extra-virgin olive oil. Saute the garlic until fragrant and add the dandelion greens. Toss the greens in the oil until wilted and soft. Season with salt and pepper. Remove from the heat and drizzle with some red wine vinegar.

Plate greens on a platter. Put the liver on the greens and squeeze the juice from the remaining orange slice on top. Serve with crusty bread.

IDEAS YOU'LL LOVE

Calf's Liver with Bacon, Caramelized Onions and Sherry

Recipe courtesy of No Author

Veal Skewers: Spiedini di Vitello

Recipe courtesy of Mario Batali

Stinco di Vitello with Marjoram

Recipe courtesy of Mario Batali

Veal Rolls in Tomato Sauce---Braciole di Vitello

Recipe courtesy of Mario Batali

Veal Chops with Porcinis: Costolette di Vitello con Porcinis

Recipe courtesy of Mario Batali

Veal Roll in the Style of Naples: Rotolo di Vitello

Recipe courtesy of Mario Batali

Chicken Livers Banker Style: Fegato di Pollo alla Finanziera

Recipe courtesy of Mario Batali

Chicken Liver Mousse with Truffles: Spuma di Fegati con Tartufo

Recipe courtesy of Mario Batali

Grilled Insalata Di Mare

Recipe courtesy of Bobby Flay

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here