CAPITOL RESTAURANT PARMESAN-CRUMBED LAMB’S LIVER WITH GORGONZOLA DRESSED BABY SPINACH - Cuisine Magazine - From New Zealand to the World
Cuisine Magazine Recipes, search all the ingredients in your fridge against our recipes, or try CAPITOL RESTAURANT PARMESAN-CRUMBED LAMB’S LIVER WITH GORGONZOLA
Ingredients
- FOR THE GORGONZOLA-DRESSED BABY SPINACH
- 100g Gorgonzola Dolce, crumbled pinch caster sugar
- 25ml white wine vinegar
- 100ml canola oil
- 3 handfuls baby spinach
- ½ white onion
- FOR THE LAMB’S LIVER
- 300g soft white bread
- 80g finely grated Grana Padano parmesan
- 2 eggs
- 100g plain flour for dusting
- 8 slices lamb’s liver (approx 6mm thick)
- 100ml clarified butter
- 200ml demi-glace or reduced beef stock
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