Calf liver with black pepper, butter and sage
(Orata al forno con aglio e rosmarino)
Many people shy away from cuts such as liver, but Gino shows you a tasty way to cook it.
Serves – 1
Ingredients
1 piece of calf liver (approx 100g)
2 tablespoons of olive oil
30g salted butter
4 fresh sage leaves
3 tablespoons of plain flour
Salt for seasoning
Freshly grounded black pepper to taste
Preparation
Place some flour on a plate and coat the piece of liver on both sides.
Heat the olive oil in a medium size frying pan over a high heat.
Once hot cook the liver for 30 seconds on each side. If you like your liver well done cook for 50 minutes on each side.
Turn the heat to medium, discard any oil left in the frying pan and add in the butter with the sage leaves.
Season with salt and plenty of black pepper. Continue to cook until the butter is completely melted, approx 40 seconds.
Serve immediately on a warm serving plate dressed with the butter and sage sauce. Perfect with your favourite crispy salad.