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4
Medium
By Jill Norman
Published 2005
Calf’s liver is prized for its delicate flavour and smooth texture. Lamb’s liver is slightly darker in colour and very tender. Both respond well to rapid grilling or sautéing, as in this Spanish dish with its rich hazelnut and garlic sauce.
Fry the garlic cloves in the olive oil until golden. Transfer them to a mortar or food processor and crush or blend to a thick paste with the bread, nuts and parsley. Dilute the mixture with a little stock or water to make a thick sauce.
Heat the oil again and sauté the liver until lightly coloured. Season with salt and pepper. Add the mixture from the mortar. Let it come to a ba