- Grated zest and juice of ½ 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
- 1½ pounds calf’s 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
- Preheat the grill or broiler.
- In a small bowl, combine the orange zest, garlic, rosemary, crushed bay leaf, red pepper flakes, and 1 tablespoon salt. Rub each piece of liver all over with the mixture. Wrap each piece in a square of caul fat, tucking a bay leaf into each package.
- Grill or broil the packages, turning often and basting with the orange juice, for about 5 minutes per side for medium-rare. Season with salt and pepper. Serve immediately, with the zest and scallions.