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Calves Liver Agro Dolci

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To prepare your shallots place them into a pan along with half the butter, water, thyme, garlic, balsamic, salt and pepper and simmer covered for about 30 minutes or until the onions are soft and the balsamic, butter and water have reduced but not separated.
Separate the leaves of the silver beet and the thick white stems. Cook the stems in boiling salted water until soft then remove.
Cook the leaves separately until tender (about 5 minutes) and then drain.
Sauté the drained leaves and chopped stems in olive oil and season. Keep warm until ready to serve.
In a small pot or over a double boiler melt the Gorgonzola with the mascarpone. When melted add 1 tablespoon of chopped marjoram.
In a large pan melt the remaining butter until foaming. Dredge the liver slices in seasoned flour and add to the foaming butter. Cook until browned on one side then turn. Cook for about 4-5 minutes or until it’s cooked medium to medium-well. Remove from the pan and rest.
To serve, divide the silver beat between your plates. Dress with your balsamic onions, their juices and a drizzle of the cheese mixture. Top with the slices of liver then add your remaining cheese sauce and sprinkle with the chopped marjoram.

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LS180 August 2009

I love liver and this sounds delicious. Will make for friends next week.

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