How I love liver for dinner!
Are you a liver fan? The hubs is not fond of liver… So that’s why my recipe below is for 1 person only. My favorite way to cook liver is kind of Italian style because I have eaten this version a couple of times before in Florence, Italy.
How many people do you know who actually like liver? Why is it that lots of people hate liver? First of all because it is quite strong in taste. The texture can also be quite grainy and dry, especially if you overcook it. I have heard many times that liver tastes quite metallic, like blood. Overcooked liver can also be quite rubbery and unpleasant to eat. I’d say, just don’t overcook it.
Anyway, that’s what I love about liver. That strong and gamey flavor. Besides, it’s quite healthy as well. Apparently liver is packed with nutrients and vitamins.
Baked Liver with Sage & White Wine
My favorite type of liver is veal liver. It’s quite expensive and sometimes hard to find. If I can’t find veal liver, then I buy pork liver. Even chicken livers are delicious if you pan fry them!
I kept my liver recipe quite light and mediterranean. There are other popular ways to prepare liver though: liver Venetian style, with red wine and baked onions. Another classic liver dish is liver and caramelized onions. I love it! I should make that one next time.
So I had liver for dinner and I made chicken cordon bleu for the hubs. Isn’t that sweet…
- 9 oz fresh veal liver (250 g), or pork liver
- 1 medium garlic clove sliced
- ½ cup dry white wine (120 ml)
- 1 tbsp fresh sage leaves
- olive oil
- 2 tsp black peppercorns
- Soak the liver in cold water for 2 hours in the fridge.
- Then pat the liver dry with kitchen paper. Pour a splash of olive oil in a non-stick pan and place it over high heat until hot. Then add the liver.
- It will shrink, that’s normal. Quickly brown the liver on one side for 3 minutes. Then flip it over.
- Bake the liver for another 3 minutes. Cooking time depends on how you want the liver to be on the inside. I like mine quite pink.
- Once seared on both sides, place it on a plate and cover with tinfoil. Put it aside until needed later. Add extra olive oil to the pan (don’t wipe it clean) and turn the heat to medium. Add the sliced garlic and black peppercorns to the pan.
- Gently fry the garlic without browning for a couple of minutes until fragrant. Then pour in the dry white wine. Season with a pinch of pepper and salt.
- Bring the wine to a simmer and cook for 3 minutes. Then check the seasoning and add extra pepper or salt to taste if necessary. Also add the fresh sage leaves and the baked liver.
- Put a lid on the pan and let the liver warm through for another 3 minutes. Then transfer the liver on a warm deep plate and drizzle with the baked garlic, sage and peppercorns. Drizzle with the remaining wine sauce. Serve hot.