Grilled Calf's Liver: Fegatelli Di Vitello

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Ingredients

1/2 pound caul fat

1 pound fresh young calf's liver

Salt and pepper

1 orange sliced thinly into slices, reserving 1 slice for garnish

Bay leaves

2 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

2 bunches dandelion, rinsed and dried, cut into 2-inch strips down to the root end

Red wine vinegar

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