Calf’s Liver Venetian Style with Red Wine and Butter
Ingredients
2 lbs calf's liver | ||
2 tbs olive oil | ||
1 tbs butter | ||
kosher salt and fresh cracked black pepper to taste | ||
4 cloves garlic, minced | ||
1/3 cup red wine vinegar | ||
1 tsp dried oregano | ||
2 tbs chopped parsley | ||
1 lemon, quartered |
The classic flavor of Venice. This calf’s liver is melt in your mouth delicious!
- In a large saute pan heat olive oil and butter over moderate heat until sizziling.
- Add the liver and saute quickly on both sides until tender and slightly pink. About 2 to 3 minutes.
- Season liver with salt and pepper and transfer to a platter.
- Add garlic to pan and saute for 2 minutes.
- Add the red wine vinegar and oregano and simmer using low heat for 5 minutes.
- Add the parsley and pour over the liver.
- Serve and garnish with lemon wedges.
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