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 = 30What's this? |
Fegato alla Toscana (Sage Seared Calves' Liver)
Servings = 2 | Serving size =4 ounces liver
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes good leftovers for sandwiches.
Serve with Roasted Garlic Mashed Potatoes
AND
Serve with Pan Grilled Broccoli or Pan Grilled Asparagus
| 2 tsp | extra virgin olive oil |
| 1 clove | garlic |
| 8 ounces | calves liver |
| 1 Tbsp | fresh sage |
| 1 Tbsp | flat leaf parsley |
| 1/4 tsp | salt |
| fresh ground black pepper | |
| 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
Calories 248 | Calories from Fat 112
Amount Per Serving (% Daily Value)
Total Fat 13g (19%) | Saturated Fat 5g (23%)
Monounsaturated Fat 5g | Trans Fat 0g
Cholesterol 324 mg (108 %) | Sodium 372 mg (15 %)
Total Carbohydrates 7g (2%) | Sugars 1g
Dietary Fiber 1g (2%) | Protein 24g
Vitamin A 392% | Vitamin C 10 % | Calcium 3% | Iron 34%
Vitamin K 55 mcg | Potassium 407 mg | Magnesium 28 mg
"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 don’t think that you like liver, this may also be the recipe for you. Many people think that they don’t 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.