Italy Fegato alla Toscana (Sage Seared Calves' Liver)
2 tsp. extra virgin olive oil
1 large clove garlic, minced
8 ounces calves liver (sliced into 1/8 inch strips)
1 Tbsp. fresh sage
1 Tbsp. flat leaf parsley
1/4 tsp. salt
fresh ground black pepper to taste
1 tsp. fresh lemon juice
2 Tbsp. red wine
1 tsp. balsamic vinegar
2 tsp. unsalted butter
Place the olive oil in
a large non-stick skillet and heat over medium. Add the
minced garlic and cook,
stirring frequently, until
translucent.
Add the strips of calves
liver, fresh sage and parsley
and cook until the meat is
seared on the outside and
pink on the inside
(about 4 - 5 minutes).
Remove the cooked liver to
a hot plate and quickly
deglaze the pan with the
lemon juice, red wine,
vinegar and butter for 30
to 45 seconds.
Pour over meat and serve.
Serves 2.
myrtle@ ahoo.com
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/HERB-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/HERB-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
