Calf's Liver With Sage Tuscany Recipes

Ingredients :

625 g

60 g

4 tablespoons

3

6

calf's liver, thinly sliced

all purpose or plain flour

extra virgin olive oil

cloves garlic

fresh sage leaves

salt

freshly ground black pepper

1. Lightly flour the liver, shaking off any excess.

2. Heat the oil with the garlic and sage over a moderate heat in a large nonstick skillet.

3. When the oil starts to sizzle around the garlic, raise the heat to moderately high.

4. Add the liver and cook quickly to ensure tenderness, turning once.

5. Sprinkle with a little salt and pepper when well browned and remove from the heat.

6. Serve at once with puréed potatoes, or boiled or steamed spinach, briefly sautéed in garlic flavored oil.

Serves 4

Preparation        : 05 minutes

Cooking             : 10 minutes

Recipe grading    : easy

Suggested wine  : a young dry red (Rosso di Montepulciano)

This simple, elegant dish, also known as Fegato alla Fiorentina (Sautéed Calf's Liver, Florentine-Style), originally comes form the Tuscan capital, although it is becoming more and more difficult to find in the city's trattorias and restaurants.

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