Veal Liver with Potatoes
Description
Ingredients
Staples
- 2.25 ounce Lard
- 1 pinch Fine Sea Salt to taste
Spices And Herbs
- 1 pinch Ground Black Pepper to taste
- 2 whole Bay Leaf crushed
Oils And Vinegars
- 2 tablespoon White Wine Vinegar
Meat
- 1.125 pound Veal Liver sliced into thin steaks
Produce
- 1.333 pound Baby Potato peeled
- 0.25 bunch Italian Parsley finely chopped
- 4 clove Garlic peeled and thinly sliced
Alcoholic Beverages
- 0.5 cup Dry White Wine
Nutritional
Step by Step Instructions
- 1
Place the liver into a large bowl. Add the white wine, vinegar, garlic, and bay leaves. Toss until well coated in the marinade. Cover and refrigerate for 24 hours.
- 2
When ready to cook, place the peeled potatoes into a large saucepan. Cover with cold water, add a pinch of salt, and cook over medium heat for 15–20 minutes, or until soft. Drain and keep warm when finshed.
- 3
Meanwhile, remove the liver steaks from the marinade, reserving the marinade. Heat a large frying pan or skillet over medium heat and add the lard.
- 4
Add the liver in batches and fry for about 5 minutes, or until colored on both sides. Avoid overcooking so the liver doesn’t become dry and tough. Transfer each batch to a plate and continue frying the rest.
- 5
Once all the liver is cooked, keep the frying liquid in the pan and add the reserved marinade and a pinch of ground black pepper. Cook over medium heat for about 10 minutes, or until the liquid has reduced slightly and is starting to thicken.
- 6
Remove the pan from heat and return the liver to the pan. Mix well without breaking up the meat.
- 7
Serve the liver with the warm potatoes, sprinkled with freshly chopped parsley.
