liver Archives - Time for a coffee

June 23, 2009

Calves Liver

Back in November last year I visited the Alba Ristorante in London with some friends. I had the Smoked Duck Salad followed by the Calves Liver. The Italian name for the calves liver dish was Fegato alla griglia con spinaci & patate; in English, grilled calves liver with spinach & saute potatoes.

Back then I blogged about the meal and said

I am not normally a great fan of liver, lambs liver is quite strongly flavoured and pigs liver much too strong. Most of the time it appears to be served as liver and onions and the liver is dry and tough. However I had read many reviews about calves liver so this was an opportunity.

I was impressed.

It was beautifully cooked and was delicious. The flavour was exquisite and the accompanying spinach and potatoes were done well too. The texture was fantastic, it almost melted in the mouth. It had been grilled to perfection and was medium as was recommended to me and as asked for by me.

I decided that I would try and recreate that moment and cook some calves liver myself.

Hmmm.

I cooked it quickly on my griddle, it looked nice, however it certainly did not have the texture and flavour of the liver from the Alba.

Don’t think I will be cooking it again, going to leave it until the next time I visit the Alba.

November 9, 2008September 3, 2020

Alba Ristorante Part Two

I was recently lucky enough to go to dinner at the Alba Ristorante in London with some friends; not just once, but enjoyed it enough the first time to go for a second meal. Unlike a lot of Italian restaurants I have been too, the menu here was not full of pasta and pizza, on the contrary it was very different and as a result much more interesting and refreshing.

For my first visit, I had the Smoked Duck Salad followed by the Calves Liver. The Italian name for the calves liver dish was Fegato alla griglia con spinaci & patate; in English, grilled calves liver with spinach & saute potatoes.

grilled calves liver with spinach & saute potatoes

I am not normally a great fan of liver, lambs liver is quite strongly flavoured and pigs liver much too strong. Most of the time it appears to be served as liver and onions and the liver is dry and tough. However I had read many reviews about calves liver so this was an opportunity.

I was impressed.

It was beautifully cooked and was delicious. The flavour was exquisite and the accompanying spinach and potatoes were done well too. The texture was fantastic, it almost melted in the mouth. It had been grilled to perfection and was medium as was recommended to me and as asked for by me. As you can see it was a good size portion which surprised me as the dish was from Alba’s fixed price menu.

It was so good that on my second visit I was tempted to have it again.

November 18, 2007