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Fegato alla Mia Maniera
liver
Preparation info
- Difficulty
Easy
Appears in
Published 1986
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 - black pepper
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 an