Fegato Di Vitello

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 110g/4oz Puy lentils
• 4 sage
• 1 clove garlic
• ½ lemon
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 4 large chard
• 2tbsp olive oil
• 1 clove garlic
• ½ tsp dried chilli
• 4 x 1cm/½ inch thick slices calf's liver
• 50g/2oz unsalted butter
• 8 sage
• 8 slices smoked pancetta
• 4 tbsp balsamic vinegar
• 4 tbsp crème fraîche

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the Puy lentils and put them in a pan with 4 sage leaves and 1 whole peeled garlic clove. Cover with water, bring to a simmer and cook 25 to 30 minutes until tender.

2. Meanwhile, separate the chard stems from the leaves. Chop the stems finely and shred the leaves. Heat 2 tbsp olive oil in a wide pan with the dried chilli and 1 thinly sliced garlic clove.

3. Add the chard stems and cook 3 minutes, then add the leaves and cook 4 to 5 minutes until wilted. Season with salt and pepper and keep warm.

4. Drain the lentils, discard the sage and garlic, and toss with 2 tbsp extra virgin olive oil, the juice of half the lemon, and salt and pepper to taste.

5. In a dry frying pan over medium heat, cook the 8 pancetta slices 4 to 5 minutes until crisp. Drain on paper towels. Fry the 8 sage leaves briefly in the pancetta fat until crisp, then drain.

6. Pat the liver slices dry and season both sides. Melt the butter in a frying pan over medium-high heat until foaming. Cook the liver 1 to 2 minutes per side until it reaches 145°F (63°C) inside, then rest 3 minutes.

7. Lower the heat to medium, add the balsamic vinegar to the pan and simmer 1 minute, scraping up the juices. Stir in the crème fraîche and warm through without boiling. Season to taste.

8. Spoon the lentils and chard onto warm plates, top with the liver and pancetta, spoon over the sauce, and scatter with the crisp sage leaves.