Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"The best thing about liver is how virtuous it makes you feel after you've eaten some."
- Bruce Jay Friedman, Cookbook Author

The refrigerator light goes on...

If you like liver, this is the recipe for you! If you donít think that you like liver, this may also be the recipe for you. Many people think that they donít like liver because it has been cooked to heck and gone but cooking this with a light hand and the savory herbs and rich sauce makes it luscious.

The drawback to liver is that it does have a lot of cholesterol. Even so, nutritionists agree that liver once a month or so is fine and this version does limit the saturated fat.

Wine Choices

Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.

Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.

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Fegato alla Toscana (Sage Seared Calves' Liver)



Servings = 2 | Serving size =4 ounces liver

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes good leftovers for sandwiches.

Serve with Roasted Yams with Rosemary or Roasted Potatoes or Roasted Garlic Mashed Potatoes or Mashed Yams or Roasted Garlic Mashed Potatoes - Low Sodium Version or Roasted Yams with Rosemary - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version or Brown and Wild Rice

AND

Serve with Shredded Brussels Sprouts or Sauteed Spinach or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Minted Peas or Herbed Zucchini or Shredded Brussels Sprouts - Low Sodium Version or Yellow Squash and Onions

2 tsp extra virgin olive oil
1 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.

Nutrition Facts

Serving size = 4 ounces liver

Servings = 2

.

Amount Per Serving

Calories 248 Calories from Fat 112
  % Daily Value
Total Fat 13g 19%
    Saturated Fat 5g 23%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 324mg 108%
Sodium 372mg 15%
Total Carbohydrates 7g 2%
    Dietary Fiber 1g 2%
    Sugars 1g  
Protein 24g  
Vitamin A 392% Vitamin C 10%
Calcium 3% Iron 34%
Vitamin K 55 mcg Potassium 407 mg
Magnesium 28 mg