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Calf’s liver with pancetta and rosemary

Published: May 16, 2022 at 5:40 PM

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Serves 4

Easy

Total time: 1 hr and 20 mins

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Try this recipe for delicately soft and tender calf’s liver involtino, from the Italian restaurant Radici. It makes for a great dinner party meal, served on a bed of creamy mash

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Francesco Mazzei, chef patron at Radici, London N1: "My inspiration for this dish came from stigghiola, a street-food dish from Palermo. It’s made with various kinds of offal, but at Radici we use calf’s liver as it has a delicate flavour that matches the pancetta, rosemary and garlic perfectly. Wrapping the involtino in pancetta gives it a lovely rich, salty flavour. On the streets of Palermo, it is always cooked on a BBQ, giving it a smoky flavour.”

Ingredients

Nutrition

• 1kg potatoes
• extra-virgin olive oil
• 4 slices (around 150g each) calf's liver
• 16 slices pancetta
• 300ml chicken stock
• 1 1/2 tbsp balsamic vinegar

Stuffing

• 120g sliced pancetta

  finely chopped

• 2 tsp of chopped leaves rosemary

  plus 4 large sprigs

• 2 cloves garlic

  finely chopped

Nutrition: per serving

• kcal674
• fat34.7g
• saturates10.1g
• carbs40.4g
• sugars2.4g
• fibre5g
• protein47.6g
• salt2.2g

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Method

• step 1

  Heat the oven to 220C/fan 200C/gas 7. Put the potatoes onto a baking tray and bake in the oven for 1 hour, until really soft.

• step 2

  Once cool enough to handle, cut in half, scoop out the flesh and mash. Mix with 4 tbsp of extra-virgin olive oil and season.

• step 3

  For the stuffing, add the finely chopped pancetta, chopped rosemary and garlic to a frying pan and cook over a medium heat until lightly crisp. Cool completely.

• step 4

  Lay each slice of calf’s liver with a heaped tbsp of the cooked pancetta filling and one sprig of rosemary, then roll to create a sausage shape.

• step 5

  Lay out 4 rashers of pancetta, so that they overlap, and then roll the liver tightly in this.

• step 6

  Add the chicken stock to a small saucepan and reduce by 2/3. Add the balsamic vinegar and keep warm.

• step 7

  Heat the oven to 200C/fan 180C/gas 6. Heat an ovenproof frying pan over a medium-high heat with a little oil and fry the involtini on all sides until golden and crisp.

• step 8

  Put in the oven for 7-8 minutes until cooked through.

• step 9

  Heat the olive oil mash and put in the middle of a large plate. Sit the involtino on top of the mash and drizzle with the balsamic stock.

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