Liver is popular in Italy and is served in many ways. Tender calf's liver is the best type to use for this recipe, but you could use lamb's liver.
4 slices calf's liver or 8 slices lamb's liver,
about 500 g (1 lb 2 oz) flour, for coating
1 tbsp olive oil
25 g (1 oz) 2 tbsp butter
125 g (4 1/2 oz) lean bacon rashers, rinded and cut into narrow strips
1 garlic clove, crushed
1 onion, chopped
1 celery stick, sliced thinly
150 ml (1/4 pint) 2/3 cup red wine
150 ml (1/4 pint) 2/3 cup beef stock
good pinch of ground allspice
1 tsp Worcestershire sauce
1 tsp chopped fresh sage or 1/2 tsp dried sage
3 - 4 tomatoes, peeled, quartered and deseeded
salt and pepper
fresh sage leaves, to garnish
new potatoes or saute potatoes, to serve
about 500 g (1 lb 2 oz) flour, for coating
1 tbsp olive oil
25 g (1 oz) 2 tbsp butter
125 g (4 1/2 oz) lean bacon rashers, rinded and cut into narrow strips
1 garlic clove, crushed
1 onion, chopped
1 celery stick, sliced thinly
150 ml (1/4 pint) 2/3 cup red wine
150 ml (1/4 pint) 2/3 cup beef stock
good pinch of ground allspice
1 tsp Worcestershire sauce
1 tsp chopped fresh sage or 1/2 tsp dried sage
3 - 4 tomatoes, peeled, quartered and deseeded
salt and pepper
fresh sage leaves, to garnish
new potatoes or saute potatoes, to serve
method
1. Wipe the liver with kitchen paper (paper towels), season with salt and
pepper to taste and then coat lightly in
flour, shaking off any excess.
2. Heat the oil and butter in a pan and 2. fry the liver until well sealed on both sides and just cooked through - take care not to overcook. Remove the liver from the pan, cover and keep warm, but do not allow to dry out.
3. Add the bacon to the fat left in the pan, with the garlic, onion and celery. Fry gently until soft.
4. Add the red wine, beef stock, allspice, Worcestershire sauce, sage and salt
and pepper to taste. Bring to the boil and simmer for 3-4 minutes.
5. Cut each tomato segment in half. Add to the sauce and continue to cook for 2 - 3 minutes.
6. Serve the liver on a little of the sauce, with the remainder spooned over. Garnish with fresh sage leaves and serve with tiny new potatoes or saute potatoes.
pepper to taste and then coat lightly in
flour, shaking off any excess.
2. Heat the oil and butter in a pan and 2. fry the liver until well sealed on both sides and just cooked through - take care not to overcook. Remove the liver from the pan, cover and keep warm, but do not allow to dry out.
3. Add the bacon to the fat left in the pan, with the garlic, onion and celery. Fry gently until soft.
4. Add the red wine, beef stock, allspice, Worcestershire sauce, sage and salt
and pepper to taste. Bring to the boil and simmer for 3-4 minutes.
5. Cut each tomato segment in half. Add to the sauce and continue to cook for 2 - 3 minutes.
6. Serve the liver on a little of the sauce, with the remainder spooned over. Garnish with fresh sage leaves and serve with tiny new potatoes or saute potatoes.
serving amount
serves 4
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
