Iscas Com Elas A Lisboeta Calf Liver Lisbon Style Recipes

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ISCAS COM ELAS A LISBOETA (CALF LIVER, LISBON STYLE)



Iscas Com Elas a Lisboeta (Calf Liver, Lisbon Style) image

Specialty of the Restaurant Taveres, Lisbon, Portugal and taken from a magazine article in my grandmothers recipe box. Recipe requires 24 hour marinade, not counted as part of the time. An optional item is 1/4 lb spleen pureed and added with the liver to the wine marinade.

Provided by Member 610488

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb calf liver
1/2 pint white wine
2 garlic cloves, chopped
1 bay leaf
salt and pepper, to taste
1 tablespoon vinegar
1/4 cup butter
1 garlic clove, chopped

Steps:

  • Cut the liver in very fine slices.
  • Put the liver into the white wine with the 2 cloves garlic, bay leaf, salt and pepper and vinegar and marinate for 24 hours.
  • Melt the butter and add the 1 clove garlic and a little of the marinade. Let this boil for a few minutes and then keep adding more marinade, little by little, while the sauce boils.
  • In the end, add the liver and any remaining sauce and continue cooking until liver is done to your taste (5-7 minutes).

Nutrition Facts : Calories 430, Fat 17, SaturatedFat 9.1, Cholesterol 407.9, Sodium 179.2, Carbohydrate 9.2, Fiber 0.1, Sugar 1.9, Protein 22.9

SAUTEED CALF'S LIVER WITH RED WINE VINEGAR



Sauteed Calf's Liver with Red Wine Vinegar image

Categories     Sauté     Quick & Easy     Vinegar     Meat     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

12 ounces calf's liver, cut into 1/4-inch-thick slices calf's liver
All purpose flour
1 1/2 tablespoons butter
1 large garlic clove, minced
1/4 cup canned beef broth
1 1/2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley

Steps:

  • Sprinkle liver with salt and pepper; dust with flour. Melt butter in heavy large skillet over medium-high heat. Add liver and sauté until crisp and golden, about 3 minutes per side for medium. Transfer liver to plates. Add garlic to skillet; stir 30 seconds. Add broth and vinegar and boil 1 minute, scraping up browned bits. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.

CALF'S LIVER WITH SCALLIONS SHERRY, AND PANCETTA



Calf's Liver with Scallions Sherry, and Pancetta image

Provided by Lillian Chou

Categories     Sauté     Quick & Easy     Dinner     Meat     Bacon     Sherry     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

2 (1/2-inch-thick) slices calf's liver
1/2 cup milk
3 thin slices pancetta, chopped
1 tablespoon vegetable or olive oil, divided
1/2 cup all-purpose flour
2 tablespoons unsalted butter, divided
1 cup thinly sliced scallions (1 small bunch)
1/4 cup cream Sherry
2 tablespoons water

Steps:

  • Soak liver in milk 15 minutes.
  • Cook pancetta in 1 teaspoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
  • Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.
  • Add remaining 2 teaspoons oil to fat in skillet and heat over medium-high heat until hot. Cook liver, turning once, until browned but still pink in center, about 4 minutes total. Transfer to plates.
  • Melt 1 tablespoon butter in skillet over medium-high heat, then sauté scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.

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