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Italian Calf Liver

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Serves: 4
450g / 1 lb calf liver, trimmed
1 onion, peeled and sliced
2 fresh bay leaves, coarsely torn
fresh parsley sprigs
fresh sage leaves
5 black peppercorns, lightly crushed
1 tbsp redcurrant jelly, warmed
4 tbsp walnut or olive oil
4 tbsp red wine vinegar
3 tbsp plain white flour
salt and freshly ground black pepper
2 garlic cloves, peeled and crushed
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 tbsp sun-dried tomatoes, chopped
150ml / 1/2. pint chicken stock
fresh sage leaves, to garnish
diced saute potatoes, to serve

Cut the liver into very thin slices and place in a shallow dish. Sprinkle over the onion, bay leaves, parsley, sage and peppercorns. Blend the redcurrant jelly with 1 tablespoon of the oil and the vinegar. Pour over the liver, cover and leave to marinate for at least 30 minutes.Turn the liver occasionally or spoon over the marinade.

Remove the liver from the marinade, strain the liquor and reserve. Season the flour with salt and pepper, then use to coat the liver. Add the remaining oil to a heavy-based frying pan, then saute the garlic and peppers for 5 minutes. Using a slotted spoon, remove from the pan.

Add the liver to the pan, turn the heat up to high and cook until the meat is browned on all sides. Return the garlic and peppers to the pan and add the reserved marinade, the sun-dried tomatoes and stock. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the liver is cooked. Add more seasoning, then garnish with a few sage leaves and serve immediately with diced saute potatoes.

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