Wednesday, January 2, 2013,11:47 PM
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PrintCALVES LIVER FLORENTINE
In calves’ liver Florentine, you can taste the spinach with nutmeg. You can say that it is mouth-watering because of its cheese. The yogurt makes the liver and spinach creamy. Try it and surely you will find it delicious.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Season the spinach with nutmeg, salt and pepper; spoon into a lightly greased heatproof dish.
- Saute the slices of liver gently in the margarine and oil, along with the sage and garlic, until sealed on all sides.
- Spoon the liver and its juices over the spinach.
- Beat the yogurt with the egg yolk and spoon evenly over the liver and spinach; sprinkle with the cheese.
- Place under a preheated grill until the sauce is lightly golden and bubbling.
- Serve immediately while piping hot.
INGREDIENTS
- 1½ kg fresh spinach, cooked and thoroughly drained
- Freshly ground nutmeg
- Salt
- Freshly ground black pepper
- 750 grams calves' liver, cut in thin slices
- 30 grams margarine
- 4 tablespoons Cooking oil
- 2 tablespoon chopped sage
- 2 clove garlic, peeled and crushed
- 300 ml plain low-fat yogurt
- 2 egg yolk
- 100 grams cheese, grated
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Posted Thursday, February 9, 2023 at 2:41:44 AM