by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand18 ounces calf’s liver, deveined and trimmed, cut in very thin slices Ask a question about this ingredient
3 tablespoons pork lard (or butter) Ask a question about this ingredient
4 garlic cloves crushed whole Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
2/3 cups white wine Ask a question about this ingredient
1 tablespoon white wine vinegar Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
6 medium potatoes washed well and cut in half crosswise Ask a question about this ingredient
Prepare the liver cutting it in very thin slices. Devein it thoroughly.
Ask a question about this stepIn a glass or plastic container, put the liver. Season with salt, freshly ground pepper, add the crushed garlics, the bay leaves, the vinegar and the white wine. Mix all the ingredients so the seasoning gets under and on top of the liver. Cover and chill overnight. If you are in a rush, well, what can I say, marinate for one hour!
Ask a question about this stepBring a pot with water to a boil, add salt and the halved potatoes with skin. When cooked, drain. When cool enough to handle, peel them and cut in medium thick slices. Cover and keep warm.
Ask a question about this stepIn a heavy sauté pan, melt the lard (much better) or butter, the garlics and bay leaves from the marinade. When the garlic starts sizzling, add the liver slices and quickly fry it, ½ a minute on each side. Remove the liver and keep warm.
Ask a question about this stepAdd the marinade to he pan, bring to a boil and allow the alcohol to evaporate and the sauce to reduce. Then add the liver slices back to the pan, turn off the heat and cover with lid for 2 minutes.
Ask a question about this stepServe immediately with the potatoes.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I have a question about the recipe "Portuguese Marinated Liver – Iscas com Elas" from Maria Teresa Jorge.