Sauteed Calf's Liver With Red Wine Vinegar Recipe - Cooking Index
Sauteed Calf's Liver With Red Wine Vinegar Recipe - Cooking Index
A popular entree in Tuscany, and throughout Italy. Our quick version would go well with tagliatelle with herbed tomato sauce and steamed baby zucchini. Offer biscotti and Vin Santo (Tuscan dessert wine) afterward.
Courses: Main Course| 12 oz | 340g | Calf's liver in 1/4"-thick slices |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| All-purpose flour - as needed | ||
| 1 1/2 tablespoons | 22ml | Butter |
| 1 tablespoon | 15ml | Garlic clove - minced (large) |
| 1/4 cup | 59ml | Canned beef broth |
| 1 1/2 tablespoons | 22ml | Red wine vinegar |
| 2 tablespoons | 30ml | Chopped fresh parsley |
Sprinkle liver with salt and pepper; dust with flour. Melt butter in heavy large skillet over medium-high heat. Add liver and saute until crisp and golden, about 3 minutes per side for medium. Transfer liver to plates.
Add garlic to skillet; stir 30 seconds. Add broth and vinegar and boil 1 minute, scraping up browned bits. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, May 2000
Average rating:
7 (1 votes)
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