Name: Liver with Garlic, Sage, and White Wine
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: ½ cup dry white wine; 2 tablespoons butter or more oil; 10 or 15 sage leaves, preferably fresh; Juice of 1 lemon; Chopped fresh parsley leaves for garnish; 4 slices calf liver, each at least ½ inch thick, about 1½ pounds total; Salt and black pepper to taste; Flour for dredging; 2 teaspoons minced garlic; 2 tablespoons extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Good, tender calf liver is one of our most underrated meats, in part, I suspect, because nearly everyone overcooks it. It is best rare, and this recipe takes advantage of that.

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter or more oil
4

Europe
Italy
Main course
Mediterranean

Method

Put half the oil and butter in a large skillet, preferably nonstick, over medium-high heat. When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet. Sprinkle with salt and pepper and brown quickly on both sides, for a total of 4 or 5 minutes; the meat should be rare when you’re done. Transfer

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