Skewered Calf's Liver and Bacon Recipe
Ingredients
| Fresh spinach - 1 1/2 pounds, or substitute Frozen chopped spinach - 2 (10-ounce each) packages, thoroughly defrosted | ||
| Sage leaves | 20 , dried | |
| Calf's liver - 1 1/2 pounds, sliced 3/4 inch thick, then cut in 1-inch squares | ||
| Lean bacon - 10 slices, cut crosswise into halves | ||
| Butter | 7 Tablespoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onions | 2 Tablespoon, finely chopped | |
| Garlic | 1/4 Teaspoon, finely chopped | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Neuchatel or other dry white wine - 1/4 cup | ||
Directions
MAKING
1. Under cold running water, wash the fresh spinach and pat dry. Pluck the leaves from the stems. Remove stems and any discolored leaves.
2. Heat a heavy 2- to 3-quart saucepan, and bring 1/2 cup of water to a boil.
3. Put in the spinach, reduce the heat, and tightly cover and simmer for about 3 minutes.
4. Through a sieve, drain the spinach, cool, and squeeze it completely dry. Chop it as fine as possible.
5. Keep a small sage leaf on each piece of liver and wrap each piece of liver in a strip of bacon.
6. Using four 6- to 8-inch-long thin metal skewers, thread 5 squares of liver apiece on each, pressing the pieces tightly together.
7. Heat a heavy 12-inch skillet over moderate heat, melt 3 tablespoons of the butter with the oil.
8. When butter begins to brown very lightly, arrange the skewers side by side in the skillet.
9. Fry uncovered. Turnthe skewers occasionally. Cook for 10 to 15 minutes, or until the bacon is brown and crisp.
10. At the same time, in a heavy 8- to 10-inch skillet, melt the remaining butter over moderate heat.
11. Add the onions and garlic and, sauté for 2 or 3 minutes, until they are soft and transparent.
12. Add in the spinach, add the salt and a few grindings of pepper, and stir for a few minutes longer, until the ingredients are thoroughly combined and the spinach is heated through.
FINALIZING
13. Upon a heated platter, spread the spinach. Keep the skewers of liver side by side on top.
14. Then, quickly, discard the fat remaining in the skillet in which the liver was fried.
Add in the wine and let it come to a boil over high heat. Stir constantly and scrape in the brown particles clinging to the bottom and sides of the pan.
15. Pour the wine sauce evenly over the liver.
SERVING
15. Serve immediately.
1. Under cold running water, wash the fresh spinach and pat dry. Pluck the leaves from the stems. Remove stems and any discolored leaves.
2. Heat a heavy 2- to 3-quart saucepan, and bring 1/2 cup of water to a boil.
3. Put in the spinach, reduce the heat, and tightly cover and simmer for about 3 minutes.
4. Through a sieve, drain the spinach, cool, and squeeze it completely dry. Chop it as fine as possible.
5. Keep a small sage leaf on each piece of liver and wrap each piece of liver in a strip of bacon.
6. Using four 6- to 8-inch-long thin metal skewers, thread 5 squares of liver apiece on each, pressing the pieces tightly together.
7. Heat a heavy 12-inch skillet over moderate heat, melt 3 tablespoons of the butter with the oil.
8. When butter begins to brown very lightly, arrange the skewers side by side in the skillet.
9. Fry uncovered. Turnthe skewers occasionally. Cook for 10 to 15 minutes, or until the bacon is brown and crisp.
10. At the same time, in a heavy 8- to 10-inch skillet, melt the remaining butter over moderate heat.
11. Add the onions and garlic and, sauté for 2 or 3 minutes, until they are soft and transparent.
12. Add in the spinach, add the salt and a few grindings of pepper, and stir for a few minutes longer, until the ingredients are thoroughly combined and the spinach is heated through.
FINALIZING
13. Upon a heated platter, spread the spinach. Keep the skewers of liver side by side on top.
14. Then, quickly, discard the fat remaining in the skillet in which the liver was fried.
Add in the wine and let it come to a boil over high heat. Stir constantly and scrape in the brown particles clinging to the bottom and sides of the pan.
15. Pour the wine sauce evenly over the liver.
SERVING
15. Serve immediately.
Chef
