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Fegato alla Toscana (Sage Seared Calves Liver)

Servings

2

Serving size

4 ounces liver
Fegato alla Toscana (Sage Seared Calves Liver)

Ingredients

2 tsp. Olive oil
1 clove Garlic, raw (minced)
8 ounces Calves liver (sliced into 1/8 inch strips)
1 Tbsp. Fresh sage
1 Tbsp. Fresh parsley
1/4 tsp. Salt
1 to taste Black pepper
1 tsp.. Lemon juice
2 Tbsp Red wine
1 tsp. Balsamic vinegar
2 tsp.. Unsalted butter

Instructions

Place the olive oil in a large non-stick skillet and heat over medium. Add the minced garlic and cook, stirring frequently, until translucent.

Add the strips of calves liver, fresh sage and parsley and cook until the meat is seared on the outside and pink on the inside (about 4 - 5 minutes).

Remove the cooked liver to a hot plate and quickly deglaze the pan with the lemon juice, red wine, vinegar and butter for 30 to 45 seconds.

Pour over meat and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

If you like liver, this is the recipe for you! If you don’t think that you like liver, this may also be the recipe for you. Many people think that they don’t like liver because it has been cooked to heck and gone but cooking this with a light hand and the savory herbs and rich sauce makes it luscious.

The drawback to liver is that it does have a lot of cholesterol. Even so, nutritionists agree that liver once a month or so is fine and this version does limit the saturated fat.

"The best thing about liver is how virtuous it makes you feel after you've eaten some."

Bruce Jay Friedman, Cookbook Author