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Fettuccine with Calves Liver and Calvados

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Serves: 4
450g / 1 lb calves liver, trimmed and thinly sliced
50g / 2 oz plain flour
salt and freshly ground black pepper
1 tsp paprika
50g / 2 oz butter
1 1/2 tbsp olive oil
2 tbsp Calvados
150ml / 1/4 pint cider
150ml / 1/4 pint whipping cream
350g / 12 oz fresh fettuccine
fresh thyme sprigs, to garnish

Season the flour with the salt, black pepper and paprika, then toss the liver in the flour until well coated.

Melt half the butter and 1 tablespoon of the olive oil in a large frying pan and fry the liver in batches for 1 minute, or until just browned but still slightly pink inside. Remove using a slotted spoon and place in a warmed dish.

Add the remaining butter to the pan, stir in 1 tablespoon of the seasoned flour and cook for 1 minute. Pour in the Calvados and cider and cook over a high heat for 30 seconds. Stir the cream into the sauce and simmer for 1 minute to thicken slightly, then season to taste. Return the liver to the pan and heat through.

Bring a large pan of lightly salted water to a rolling boil. Add the fettuccine and cook according to the packet instructions, about 3-4 minutes, or until 'al dente'. Drain the fettuccine thoroughly, return to the pan and toss in the remaining olive oil. Divide among 4 warmed plates and spoon the liver and sauce over the pasta. Garnish with thyme sprigs and serve immediately.

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