Calf’s Liver with Butter and Sage

Name: Calf’s Liver with Butter and Sage (Fegato Burro e Salvia)
Yield: Serves 4
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) calf’s liver, cut into 4 slices about 8mm (⅜ in) thick; seasoned plain flour for dusting; 45 g (1½ oz) butter; 12 fresh sage leaves; salt and pepper to taste; salt and pepper to taste

Fegato Burro e Salvia

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘I don’t know if this can even be classified as a recipe, it is so simple. All I know is that it is found on the menus of most Italian restaurants, for the combination of liver and sage is so delicious.’

Ingredients

500 g (1 lb 2 oz) calf’s liver, cut into 4 slices about 8mm (⅜ in) thick
seasoned

Europe
Italy
Main course
Mediterranean

Method

Season the pieces of liver on both sides and then dust with seasoned flour. Heat the butter in a large pan. Fry the liver slices in the butter, only a couple of minutes on each side. Add the sage when you have cooked one side.

Any kind of delicate vegetable can accompany the liver - some sautéed spinach or Zucchini alia Scapece would be ideal. (See the