Heat the oil with the garlic and sage
over a moderate heat in a large nonstick skillet.
When the oil starts to sizzle around
the garlic, raise the heat to moderately high.
Add the liver and cook quickly to
ensure tenderness, turning once.
Sprinkle with a little salt and pepper
when well browned and remove from the heat.
Serve at once with puréed potatoes, or
boiled or steamed spinach, briefly sautéed in garlic flavored oil.
: 05 minutes
: 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.