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Fegato di Vitello (Pan-fried calf's liver)
Fruit and vegetables
4
sage
leaves
1 clove
garlic
½
lemon
, juice only
4 large
chard
leaves, sliced 1cm/½ inch thick
1 clove
garlic
, chopped
8
sage
leaves
Tins, packets and jars
110g/4oz
Puy lentils
½ tsp
dried chilli
flakes
Cooking ingredients
2 tbsp extra virgin
olive oil
salt and freshly ground
black pepper
, to taste
2tbsp
olive oil
4 tbsp
balsamic vinegar
Dairy, eggs and chilled
50g/2oz unsalted
butter
4 tbsp
crème fraîche
Meat, fish and poultry
4 x 1cm/½ inch thick slices calf's
liver
8 slices smoked
pancetta
Back to recipe
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