•    8 pieces of calf’s liver (about 70g to 80g each)
•    400g blanched spinach
•    80g butter
•     250ml balsamic vinegar
•    2 tbsp Italian pine kernels
•    2 tbsp sultanas, soaked in warm water
•     Vegetable oil
•    Salt and pepper

1.  Preheat the oven at 180°C.
2.  Put the spinach in a pan with a little butter, turn the heat on low and warm gently.
3. Heat an ovenproof non-stick pan on the hob until it is at a medium heat, add the vegetable oil and put in the liver. Seal the liver until it is crusty on both sides. Take care not to get the pan too hot or it may burn. Season the liver and turn the heat down low.
4. Add half of the butter to the top of the liver and place the pan in the oven for a minute or so, depending on the thickness of the liver and how you want it cooked.
5.  Remove the pan from the oven and set the liver aside. Glaze the pan with the balsamic vinegar and let it reduce until it reaches a syrupy consistency. Add the rest of the diced butter and toss the pan around to emulsify the sauce.
6.  Add the pine kernels and the sultanas.

Place some of the spinach on the plate, arrange the two pieces of liver on top and spoon the sauce over the liver.

Chef Name: Mattia Camorani

These recipes are courtesy of Mattia Camorani, Head Chef at Cucina Restaurant, Hotel Missoni Edinburgh. For more information visit www.hotelmissoni.com or call  0131 220 6666.