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Fettuccine with Calves Liver and Calvados

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Serves: 4
Ingredients:
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
Method:

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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