Liver with Garlic, Sage, and White Wine Recipe

Name: Liver with Garlic, Sage, and White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons butter or more oil; 4 slices calf liver, each at least 1/2 inch thick, about 1 1/2 pounds total; Flour for dredging; Salt and black pepper to taste; 2 teaspoons minced garlic; 1/2 cup dry white wine; 10 or 15 sage leaves, preferably fresh; Juice of 1 lemon; Chopped fresh parsley leaves for garnish

Servings: persons

2 tablespoons extra virgin olive oil
2 tablespoons butter or more oil
4 slices calf liver, each at least 1/2 inch thick, about 1 1/2 pounds total
Flour for dredging
Salt and black pepper to taste
2 teaspoons minced garlic
1/2 cup dry white wine
10 or 15 sage leaves, preferably fresh
Juice of 1 lemon
Chopped fresh parsley leaves for garnish

1
Put half the oil and butter in a large skillet, preferably nonstick, over medium-high heat.
2
When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet.
3
Sprinkle with salt and pepper and brown quickly on both sides, for a total of 4 or 5 minutes; the meat should be rare when youre done.
4
Transfer to a warm plate and turn the heat to medium.
5
Add the remaining oil and butter to the skillet along with the garlic.
6
Cook, stirring occasionally, until the garlic begins to color, a minute or two.
7
Add the wine and the sage and cook, stirring, until all the elements are incorporated and the wine has been reduced by half.
8
Add the lemon juice, then taste and adjust the seasoning.
9
Pour the sauce over the meat, garnish, and serve.

120

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 tablespoons butter or more oil, 4 slices calf liver, each at least 1/2 inch thick, about 1 1/2 pounds total, Flour for dredging, and more.

Yes, Liver with Garlic, Sage, and White Wine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Liver with Garlic, Sage, and White Wine

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