Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

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300 g (101⁄2oz) calves liver, sliced about 2 cm (3⁄4in) thick
300 g (101⁄2 oz) veal nut (noix, or topside), sliced about 2 cm (3⁄4 in) thick
150 g (5 oz) pancetta, sliced 1⁄2 cm (1⁄4 in) thick
Plain (all-purpose) flour
Fresh sage leaves
2–3 cloves garlic, chopped
300 ml (10 fl oz) dry white wine
Salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut the liver, veal and pancetta into cubes. Flour the liver and veal.Then, alternating, thread the liver, sage, veal and pancetta on skewers. Take a pan large enough to hold all the skewers at once and in a bit of butter and oil, brown the skewers of meat one or two at a time on all sides, then set aside on a dish.

Add the garlic to the pan with a few more sage leaves. Let the garlic become golden (do not burn it) then add the wine and scrape all the bits in the bottom of the pan.When it bubbles add the skewers, salt and pepper and let them cook, covered, for about 20 minutes on low heat.

If it seems too dry before cooking is finished add a bit of veal or chicken stock.

Recipe from Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.