Fegato alla Mia Maniera

liver

Preparation info

    • Difficulty

      Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

The difference between calves’ liver and liver of other animals is a matter of flavour, texture, tenderness and price. In Carrara the source of liver was more often a mare, a pig, an ox, and even a mule (I wondered). The butcher sliced it into mean slices. (Inadvisable to try and identify it or to fry it.)

Ingredients

  • ½ kg (1 lb 2 oz) of liver
  • black pepper
  • olive oil thyme
  • savory
  • chopped parsley
  • garlic
  • salt
  • 1 dessertspoon of Dijon mustard
  • 1 large wineglass of red wine

    Method

    Put the liver on a board, remove the valvelike parts, cut into narrow strips and sprinkle them with pepper.

    Put these strips with a little olive oil in a heavy pan, sprinkle with the herbs and gently simmer. Add the chopped parsley, sliced garlic and salt, but only when you have turned the strips of liver. Mix the mustard with the juices released in the pan. Then pour in the red wine and raise the heat a little to hasten evaporation and the resulting cohesion into a sauce. The time taken: not more than 8 minutes. Serve on its own with a dish of patates vìdues to follow.

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