Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds calf's liver, skin removed

  2. 1 cup milk

  3. 1/2 pound caul fat

  4. Coarse salt and freshly ground pepper

  5. 6 teaspoons grated orange zest, plus more for garnish

  6. 12 sage leaves, plus more finely shredded, for garnish

  7. 3/4 cup quick-cooking polenta or yellow cornmeal

  8. 1/4 cup extra-virgin olive oil

  9. 1/2 cup Fig Vinaigrette

Instructions Jump to Ingredients ↑

  1. « » Cut liver into 12 cubes (1 1/2 to 2 inches), and place in a bowl with milk. Let soak, refrigerated, for 1 hour.

  2. Cut caul fat into 12 squares (7 inches each). Remove liver from milk, and transfer to another bowl. Season with salt and pepper. Place 1/2 teaspoon orange zest and 1 sage leaf in the center of each square. Top each with a piece of liver. Wrap caul fat around liver to enclose, forming little bundles, and set aside.

  3. In a medium saucepan, bring 4 cups of water to a boil. While whisking constantly, add polenta in a thin stream. When all of the polenta is added, season with salt and pepper, cook for 3 minutes.

  4. To a cold nonstick skillet, add 2 tablespoons of oil and half of the liver bundles, top-side down. Cook over high heat until well browned, for 4 to 5 minutes per side. Repeat with remaining 2 tablespoons oil and liver bundles.

  5. Spoon 1/2 cup of polenta onto each center of four warmed dinner plates. Place two or three pieces of liver on top, drizzle with vinaigrette, and garnish with zest and shredded sage.


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