I should point out (as well as asking you to excuse my dodgy Italian) that this isn’t actually Antonio Carluccio’s recipe for calf’s liver, but it’s something I cook from time to time which, for me, recaptures my favourite dish from long hung-over lunches with my friend Max in the Islington branch of Carluccio’s restaurant.

What’s that? Calf’s liver? Yes. Fegato is calf’s liver.

Living in California, the pervasive attitude of horror that Americans have towards offal is a source of endless amusement to me. Even more amusing is the peculiarly American euphemism “variety meats”, which leaves me with a mental image of a beefsteak in a top-hat singing vaudeville tunes.

Liver, done just right, has a fantastic melt-in-the-mouth texture and a distinctive, rich flavour which is hard to beat. It’s also full of nutrients.

Anyway, this is how I capture the London/Italian way of serving it.
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Okay, Okay, so the title is a little boastful, but whenever I cook it people fall in love with it and beg me for the recipe. So here it is; you can stop begging now.
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