Calf’s Liver with Radicchio

For the calf’s liver with radicchio, peel off the outer leaves of the radicchio heads. Save the rest for another dish. Cook the leaves for 2-3 minutes.

Soak the raisins in masala.

Place the radicchio leaves together. Cut the ham slices in half and place on top of the vegetable leaves. Cut Gorgonzola into small cubes and place on the leaves. Roll up. Preheat the oven to 180 °C.

Caramelize the powdered sugar until golden. Place the radicchio rolls in the pot and deglaze with Prosecco. Pour in soup and Marsala and steam in the oven for about 5 minutes.

Season liver with salt and pepper and brown in oil. Add butter, bay leaf, juniper berries, garlic in the skin and thyme. Reduce the temperature and let the liver cook for a few min.

Remove the radicchio and keep warm. Strain the stock. Add the balsamic vinegar, the peach cut into small cubes and the soaked raisins. Add the capers and season with salt and pepper.

Arrange the roasted liver with the stuffed radicchio and drizzle the lukewarm sauce over it.

Serve veal liver with radicchio warm!

Preparation Tip:

Veal liver with radicchio goes well with crusty white bread!

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