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Liver and Sage

ingredients

2 tbsp plain flour (All purpose)
salt and freshly ground black pepper
1 lb (450 g) calves' liver, thinly sliced
2 tablespoons vegetable or sunflower oil
2 tbsp (1 oz) 25 g butter
about 20 leaves of fresh sage
juice of 1 lemon

method

1. Put the flour and salt and pepper into a polythene bag. Add the slices of liver and shake until all coated with seasoned flour.

2. Heat a large frying pan with oil and half the butter. Fry the liver in two batches over a high heat, browning each side. It will only take a few minutes. To test when cooked, cut off an edge and if the liver is faintly pink in the middle it is done. If the liver is still bloody, cook for a little longer.

3. Remove the liver as it is cooked and keep hot. Melt the remaining butter in the frying pan and add the lemon juice and most of the sage leaves. Swirl the mixture quickly around the pan and then spoon over the liver. Decorate with the remaining sage leaves and serve at once.

What did you think?

10 people have helped to review this recipe. Thankyou!

Sage leaves, after!
posted by PaulRO @ 02:11PM, 4/06/09
This is excellent recipe, streaking ahead of all others for its common sense.
Of course, cook the sage leaves in a quick swirl with lemon juice and some butter (or olive oil). AFTER cooking the liver.
I fell in love with liver+sage in a wee Italian restaurant just off Soton Row in London. Then the recipes I found, seeking to emulate this dish, said to fry the sage leaves in oil and THEN add the liver. The result was great liver, but burnt sage.
This is the obvious way.
Many thanks!
Sage leaves, after!
posted by PaulRO @ 02:12PM, 4/06/09
This is excellent recipe, streaking ahead of all others for its common sense.
Of course, cook the sage leaves in a quick swirl with lemon juice and some butter (or olive oil). AFTER cooking the liver.
I fell in love with liver+sage in a wee Italian restaurant just off Soton Row in London. Then the recipes I found, seeking to emulate this dish, said to fry the sage leaves in oil and THEN add the liver. The result was great liver, but burnt sage.
This is the obvious way.
Many thanks!
It's a small small world!
posted by Laura Liz @ 07:56PM, 5/15/12
I too was looking for a recipe that would help me re-create the most wonderful liver & sage dish I too had in a small little Italian restaurant that a friend brought me too in London. Of course this is the same place and of course you are looking for the same recipe....I wonder how many people he has inspired with his most marvelous cooking!

Small things like this make me smile!

Did you try the chicken liver? To die for!!!
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