Rognoni Trifolati with Herbed Polenta

Ingredients

• 500g (1.1 lb) lamb liver, sliced 500g (1.1 lb) lamb liver, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 sprig of rosemary, finely chopped 1 sprig of rosemary, finely chopped
• Zest of 1 lemon Zest of 1 lemon
• 1 onion, finely chopped 1 onion, finely chopped
• 60ml (1/4 cup) white wine 60ml (1/4 cup) white wine
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the herbed polenta: For the herbed polenta:
• 200g (1 cup) polenta 200g (1 cup) polenta
• 800ml (3 1/3 cups) water 800ml (3 1/3 cups) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped rosemary, and lemon zest. Add the sliced lamb liver and toss to coat. Allow it to marinate for at least 30 minutes.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Remove the liver from the marinade, reserving the marinade for later. Add the liver to the skillet and cook until browned on both sides.
4. 4.
   Pour in the white wine and let it simmer for a minute. Stir in the tomato paste and the reserved marinade. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low and let the liver simmer for about 10 minutes, or until cooked through but still tender.
6. 6.
   Meanwhile, prepare the herbed polenta. In a saucepan, bring the water to a boil. Slowly whisk in the polenta and salt. Cook over low heat, stirring constantly, until the polenta thickens and becomes creamy.
7. 7.
   Stir in the chopped thyme, parsley, and basil into the polenta.
8. 8.
   Serve the Rognoni Trifolati alongside the herbed polenta, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Lamb liver — Make sure to slice the liver thinly and marinate it to enhance its flavor and tenderness.
• Polenta — Stir the polenta constantly while cooking to prevent lumps from forming.
• Fresh herbs — Use fresh herbs for the best flavor. Chop them just before adding them to the polenta to retain their freshness.

Tips & Tricks

• If you prefer a milder flavor, soak the liver in milk for 30 minutes before marinating.
• For a richer sauce, you can add a splash of balsamic vinegar to the skillet.
• If you don't have lamb liver, you can substitute it with chicken liver or beef liver.
• Serve the dish with a side of sautéed greens, such as spinach or Swiss chard, to add freshness to the meal.
• Leftovers can be enjoyed the next day by reheating the liver and polenta separately and then combining them before serving.

Serving advice

Serve the Rognoni Trifolati with Herbed Polenta on warm plates to keep the dish at an optimal temperature. Garnish with fresh herbs for a pop of color and freshness.

Presentation advice

Arrange the slices of liver on top of the herbed polenta, allowing the rich sauce to drizzle over the polenta. Sprinkle some additional chopped herbs on top for an appealing presentation.