This is the most typical liver recipe in the Lisbon area. It’s very simple to make, the secret behind the amazing taste is the marinating process that should be 12 hours. Try it, it has the most amazing taste.
INGREDIENTS Serves 4
500 gr calf’s liver, deveined and trimmed, cut in very thin slices
3 tablespoons pork lard
4 garlic cloves crushed whole
2 bay leaves
160 ml white wine
1 tablespoon white wine vinegar
salt
pepper
METHOD
Cut the liver into very thin slices.
Place the liver in a bowl. Season with salt, freshly ground pepper, add the crushed garlic, the bay leaves, the vinegar and the white wine. Mix all the ingredients so the seasoning gets under and on top of the liver. Cover and chill overnight.
In a heavy sauté pan, melt the lard, add the garlic and the bay leaves from the marinade. When the garlic starts sizzling, add the liver slices and quickly fry it, ½ a minute on each side. Remove the liver and keep warm.
Add the marinade to the pan, bring to a boil, and allow the alcohol to evaporate and the sauce to reduce. Then add the liver slices back to the pan, turn off the heat and cover with a lid for 2 minutes.
Sprinkle over some chopped Parsley and serve immediately with Boiled Potatoes.
Original Recipe Food52
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