Fettuccine with Calves’ Liver & Calvados
- 50 g/2 oz./ ½ cup plain/all-purpose flour
- salt and freshly ground black pepper
- 1 tsp paprika
- 450 g/1 lb. calves’ liver. trimmed and thinly sliced
- 50 g/2 oz./4 tbsp. butter
- 1 ½ tbsp. olive oil
- 2 tbsp. Calvados
- 150 ml/ ¼ pint/ 2/3 cup cider
- 150 ml/ ¼ pint/ 2/3 cup whipping cream
- 350 g/12 oz. fresh fettuccine
- fresh thyme sprigs. to garnish
Season the flour with the salt. black pepper and paprika, then toss the liver in the flour until well coated. Melt half the butter and 1 tablespoon of the olive oil in a large frying pan and fry the liver in batches for 1 minute. or until just browned but still slightly pink inside. Remove using a slotted spoon and place in a warmed dish.
Add the remaining butter to the pan. stir in 1 tablespoon of the seasoned flour and cook for 1 minute. Pour in the Calvados and cider and cook over a high heat for 30 seconds. Stir the cream into the sauce and simmer for 1 minute to thicken slightly, then season to taste. Return the liver to the pan and heat through.
Bring a large pan of lightly salted water to a rolling boil. Add the fettuccine and cook according to the packet instructions. about 3-4 minutes. or until al dente.
Drain the fettuccine thoroughly, return to the pan and toss in the remaining olive oil. Divide among four warmed plates and spoon the liver and sauce over the pasta. Garnish with thyme sprigs and serve immediately.
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