Whale's Liver and Esquiline Recipe

Directions

Place the egg in a glass or metal bowl to avoid cracking. Cover tightly and put in refrigerator for 8 hours.

Stir the vinegar into the lemon juice and lime juice. Bring mixture to a boil, stirring constantly. Remove from heat and allow to cool to lukewarm.

Separate the green onions and lemon zest from the stems. Sprinkle in lemon zest, lemon zest, lemon zest, cinnamon, salt and pepper. Cover and let stand for about 10 minutes, touching lightly.

Heat olive oil in a nonstick skillet over medium heat. Stir the bread cubes into the pan with the liver. Fry about 4 to 5 minutes, until golden brown. Remove liver and flip up sides of intestine and slice.

Heat olive oil in a small saucepan over low heat. Saute liver slices and meat in olive oil until lightly browned, about 5 minutes. Transfer liver slices onto plates and sprinkle with paprika, lemon zest and olive oil.

Beat white sugar and vinegar in a large bowl, using an electric mixer. Reduce mixer speed to low, and gradually pour in lemon juice, mixing until well blended. Beat in flour mixture just until incorporated.

Pour in the lemon mixture, beating with an electric mixer in rapid succession, until a stiff cream forms.

Fold in the lemon zest and add the lemon zest; mix until coated. Cover and let stand overnight.

Preheat oven to 400 degrees F (200 degrees C).

Remove liver from the refrigerator and place in a large baking bowl. Peel and root. Place liver into sugar mixture. Stir in salt, pepper, cinnamon, sugar mixture, lemon zest and olive oil. Pour over liver in baking dish.

Bake uncovered for 25 to 35 minutes in the preheated oven, or until liver starts to turn golden brown. Serve uncovered.