October 2, 2015 — Italian
‘…Do you like liver? Join the debate and let us know what you think?’
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125g DeCecco egg taglierini (or equivalent of other brand)
150g shitake mushrooms
250g British calves liver
2 thin slices of speck (optional)
1 small onion
1 small stick of celery
1 clove garlic
250ml chicken stock
100ml crème fraiche
1 bay leaf
1tbs chopped tarragon
2 tbs chopped parsley
Butter and olive oil
2 tsp sherry vinegar or aged balsamic vinegar
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On cooking with calves liver…
Mrs WDC requested her dinner ‘not too spicy…’ I thought something with cream, rather like a stroganoff would be rather soothing – and I associate liver or beef with stroganoff. I know Mrs WDC is fond of calves’ liver – but I have problems with the Dutch type. It always looks resplendent in the display at our specialist butchers – they treat it as if it was gold dust, appropriately enough. But it still makes me feel uneasy. However, I am in favour of veal production as an outcome of milk production, providing the welfare is of a high standard.
I am assured by one particular supermarket that their veal meets these standards. I saw calves’ liver was reduced – but even still, enough for two restaurant-sized portions was coming out quite expensive. I put one pack back and replaced it with Shitake mushrooms. Shitake’s may not be cheap but they are one third the price of veal by weight – and pack just as much meaty flavour.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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