Fegato alla Toscana (Sage Seared Calves Liver)

Servings

Serving size

4 ounces liver

COOKING TIME

30 Minutes

This recipe can be multiplied and makes good leftovers for sandwiches.

Serve with Low Sodium Roasted Yams with Rosemary or Low Sodium Thick Cut Yam Fries or Roasted Yams with Rosemary or Thick Cut Yam Fries

AND

Serve with or Brown Rice or Low Sodium Plain Mashed Potatoes or Low Sodium Roasted Yams with Rosemary or Low Sodium Thick Cut Yam Fries or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes or Roasted Yams with Rosemary or Thick Cut Yam Fries

AND

Serve with Catalan Spinach or Creamed Spinach or Low Sodium Creamed Spinach or Low Sodium Spinach and Garlic or Parmesan Squash or Parmesan Zucchini or Sauteed Leeks or Sauteed Spinach or Sauteed Spinach with Roasted Garlic or Spinach and Garlic

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.

Serve this recipe with one of these Breakfast side dishes.

Low Sodium Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

Low Sodium Thick Cut Yam Fries

Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…

Roasted Yams with Rosemary

Thick Cut Yam Fries

Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…

AND

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Low Sodium Roasted Yams with Rosemary

Low Sodium Thick Cut Yam Fries

Plain Mashed Potatoes

Roasted Garlic Mashed Potatoes

Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…

Roasted Yams with Rosemary

Thick Cut Yam Fries

AND

Serve this recipe with one of these vegetable side dishes.

Catalan Spinach

Place the olive oil in a large skillet over medium heat. Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned. Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.

Creamed Spinach

Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…

Low Sodium Creamed Spinach

Low Sodium Spinach and Garlic

Place the olive oil in a large skillet. Place the skillet over medium-low heat and add the garlic. Heat the oil and garlic together slowly. Don’t let the garlic turn brown or it will be bitter. Stir occasionally. When the garlic has cooked for about ten minutes increase the heat…

Parmesan Squash

Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…

Parmesan Zucchini

Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…

Sauteed Leeks

Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops. Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white. Slice both…

Sauteed Spinach

Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…

Sauteed Spinach with Roasted Garlic

Place the olive oil in a large skillet over medium high heat. Coarsely chop the cloves of garlic and add to the pan. Sauté for about 1 minute. Add the spinach, butter, salt, pepper and nutmeg. Cook for about 3 minutes and serve.

Spinach and Garlic

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Special Diet Information

Click on the icon for information.

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 dont think that you like liver, this may also be the recipe for you. Many people think that they dont 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