Calfs Liver with Orange

• Grated zest and juice of 1/2 orange
• 1 clove garlic, finely chopped
• 1 sprig rosemary, leaves only, finely chopped
• 5 bay leaves, 1 crushed, 4 broken into pieces
• Pinch of hot red pepper flakes
• Salt
• 1 1/2 pounds calfs liver, cut into pieces about 2 inches square
• About 1 pound caul fat
• Freshly ground black pepper
• 1 tablespoon orange zest
• 4 whole scallions, grilled, set aside

1. Preheat the grill or broiler.
2. In a small bowl, combine the orange zest, garlic, rosemary, crushed bay leaf, red pepper flakes, and 1 tablespoon salt.
3. Rub each piece of liver all over with the mixture.
4. Wrap each piece in a square of caul fat, tucking a bay leaf into each package.
5. Grill or broil the packages, turning often and basting with the orange juice, for about 5 minutes per side for medium-rare.
6. Season with salt and pepper.
7. Serve immediately, with the zest and scallions.

orange, clove garlic, rosemary, bay leaves, salt, calfs, freshly ground black pepper, orange zest, scallions

Taken from www.cookstr.com/recipes/calfrsquos-liver-with-orange (may not work)