Italian Offal  & Veal Recipes - Calves' Liver with Parmesan Cheese (Fegato di Vetello con Parmigiano) Recipe

Ingredients

• 8 thin slices calves' liver

• 2.5 ml/1/2 tsp salt

• 2.5 ml/1/2 tsp freshly ground black pepper

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 15 ml/1 tbsp oil

• 1 large onion, thinly sliced

• 5 ml/1 tsp chopped fresh basil

• 30 ml/2 tbsp breadcrumbs

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

• 8 slices prosciutto

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Method:

1. Sprinkle the liver with the salt and pepper. Melt the butter and oil in a frying pan (skillet) and fry (sauté) the onion for 6 minutes until it is golden brown.

2. Stir in the basil. Add the liver slices and fry for 3 minutes on each side. Remove with a draining spoon and keep warm.

3. In a small bowl combine the breadcrumbs and cheese. Turn the liver into a shallow oven­proof dish and spoon over the onion.

4. Lay the slices of prosciutto on the liver and spoon over the bread crumb mixture.

5. Place under a hot grill (broiler) for 4-5 minutes until the top is golden.