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Calves Liver, Portuguese |
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| Ingredients: |
18 ounces calf’s liver, deveined and trimmed, cut in very thin slices
3 tablespoons pork lard (or butter)
4 garlic cloves crushed whole
2 bay leaves
2/3 cups white wine
1 tablespoon white wine vinegar
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| Procedures: |
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Prepare the liver cutting it in very thin slices. Devein it thoroughly. In a glass or plastic
container, put the liver. Season with salt, freshly ground pepper, add the crushed garlics, the
bay leaves, the vinegar and the white wine. Mix all the ingredients so the seasoning gets under
and on top of the liver. Cover and chill overnight. If you are in a rush, well, what can I say,
marinate for one hour! In a heavy sauté pan, melt the lard (much better) or butter, the
garlics and bay leaves from the marinade. When the garlic starts sizzling, add the liver slices and
quickly fry it, ˝ a minute on each side. Remove the liver and keep warm. Add the marinade to
he pan, bring to a boil and allow the alcohol to evaporate and the sauce to reduce. Then add the
liver slices back to the pan, turn off the heat and cover with lid for 2 minutes. |
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| Notes: |
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2014-09-08: this was our first and last attempt at making this particular liver – it was very very dry and really had no particular flavor --- AWFUL!
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09/06/2016 |
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