GORGONZOLA DRESSED BABY SPINACH
- 25 ml white wine vinegar
- 100 gm crumbled Gorgonzola Dolce
- pinch castor sugar
- 100 ml canola oil
- salt & pepper, to season
- 3 hands full baby spinach
- 1/2 white onion
- 8 slices of lambs’ liver (approx 6 mm thick)
- 300 gm soft white bread
- 80 gm finely grated Grana Padano parmesan
- 100 gm plain flour
- 2 free range eggs
- 100 ml clarified butter
- salt and pepper to season
- 200 ml demi-glaze or reduced beef stock
- In a bowl roughly amalgamate the Gorgonzola, sugar and vinegar using the back of a spoon.
- Slowly whisk in the canola oil and then season to taste.
- Wash and dry the baby spinach & set aside.
- Shave or thinly slice the onion & set aside.
- To make the parmesan crumb, put the bread & Grana Padano in the food processor and pulse until you have a medium crumb. Set aside.
- Beat the eggs to make an egg wash.
- Set up 3 plates or bowls, 1 each for flour, egg and parmesan crumb. Coat each piece of liver firstly in flour, then in egg and then in the parmesan crumb. Set aside for frying and repeat until all the liver is coated.
- Just before you fry the liver, dress the spinach and white onion with the Gorgonzola dressing. Set aside.
- In a hot and heavy bottomed skillet, fry the livers in clarified butter until they’re golden. Flip the livers only once and once they’re cooked, season them well with salt and pepper. As the livers are frying, warm the demi glaze in a small saucepan.
On warmed plates, serve the dressed spinach, the fried liver and a generous pour of warmed demi glaze.
This dish goes well with an earthy, medium bodied red like a Sangiovese whose red fruit flavours will sit nicely against the salty cheese notes of Gorgonzola and Parmesan. Robust earthy tones will compliment the liver, and the wine should be full enough to withstand the powerful flavours in demi glaze. We like the Antinori ‘Santa Christina’ Chianti Reserva with this dish.