Calf’s Liver Venetian Style, With A Gorgonzola Polenta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Venetian | Food networ, Food4 | 1 | Servings |
INGREDIENTS
| 1 | Quick cool polenta | |
| 125 | g | Gorgonzola |
| 3 | T | Parmesan cheese, grated |
| 2 | T | Flat parsley, chopped |
| Olive oil | ||
| 1 | Onion, peeled | |
| 1 | Sprig fresh thyme | |
| 1 | Calf's liver, for one | |
| portion | ||
| Splash of balsamic vinegar |
INSTRUCTIONS
Boil water and add polenta, cook and stir in cheeses. Meanwhile, slice and fry onion, add thyme and then cut liver into strips and fry. Add balsamic vinegar. To serve, spoon polenta on to a plate and then add the liver mixture. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 814
Calories From Fat: 610
Total Fat: 71.7g
Cholesterol: 124.8mg
Sodium: 1977.7mg
Potassium: 249.4mg
Carbohydrates: 19.9g
Fiber: 3.1g
Sugar: 6.5g
Protein: 34.3g