Skewered Calf's Liver and Bacon
|Fresh spinach/Frozen chopped spinach - 2 (10-ounce each) packages, thoroughly defrosted||1 1⁄2 Pound|
|Dried sage leaves||20|
|Calf's liver||1 1⁄2 Pound (sliced 3/4 inch thick, then cut in 1-inch squares)|
|Lean bacon slice||10 (cut crosswise into halves)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||2 Tablespoon (finely chopped)|
|Garlic||1⁄4 Teaspoon (finely chopped)|
|Freshly ground black pepper||To Taste|
|Neuchatel wine/Other dry white wine||1⁄4 Cup (4 tbs)|
1. Under cold running water, wash the fresh spinach and pat dry. Pluck the leaves from the stems. Remove stems and any discolored leaves.
2. Heat a heavy 2- to 3-quart saucepan, and bring 1/2 cup of water to a boil.
3. Put in the spinach, reduce the heat, and tightly cover and simmer for about 3 minutes.
4. Through a sieve, drain the spinach, cool, and squeeze it completely dry. Chop it as fine as possible.
5. Keep a small sage leaf on each piece of liver and wrap each piece of liver in a strip of bacon.
6. Using four 6- to 8-inch-long thin metal skewers, thread 5 squares of liver apiece on each, pressing the pieces tightly together.
7. Heat a heavy 12-inch skillet over moderate heat, melt 3 tablespoons of the butter with the oil.
8. When butter begins to brown very lightly, arrange the skewers side by side in the skillet.
9. Fry uncovered. Turnthe skewers occasionally. Cook for 10 to 15 minutes, or until the bacon is brown and crisp.
10. At the same time, in a heavy 8- to 10-inch skillet, melt the remaining butter over moderate heat.
11. Add the onions and garlic and, sautÃ© for 2 or 3 minutes, until they are soft and transparent.
12. Add in the spinach, add the salt and a few grindings of pepper, and stir for a few minutes longer, until the ingredients are thoroughly combined and the spinach is heated through.
13. Upon a heated platter, spread the spinach. Keep the skewers of liver side by side on top.
14. Then, quickly, discard the fat remaining in the skillet in which the liver was fried.
Add in the wine and let it come to a boil over high heat. Stir constantly and scrape in the brown particles clinging to the bottom and sides of the pan.
15. Pour the wine sauce evenly over the liver.
15. Serve immediately.