Iscas Com Elas A Lisboeta Calf Liver Lisbon Style Recipes

ISCAS COM ELAS A LISBOETA (CALF LIVER, LISBON STYLE)

Steps:

• Cut the liver in very fine slices.
• Put the liver into the white wine with the 2 cloves garlic, bay leaf, salt and pepper and vinegar and marinate for 24 hours.
• Melt the butter and add the 1 clove garlic and a little of the marinade. Let this boil for a few minutes and then keep adding more marinade, little by little, while the sauce boils.
• In the end, add the liver and any remaining sauce and continue cooking until liver is done to your taste (5-7 minutes).

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.