Tangy liver cooked in a vinegar-based sauce.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.67 · €1.42/serving
- 1 pound of veal or lamb liver, thinly sliced (pat dry with paper towels before cooking)Est. price €4.50–€9.00
- 2 tablespoons of butterEst. price €0.20–€0.50
- 1 tablespoon of premium extra-virgin olive oilEst. price €0.30–€0.80
- Salt and pepper, to tasteEst. price €0.02–€0.08
- 2 cloves of fresh garlic, crushed (let sit for 10 minutes after crushing to maximize flavor)Est. price €0.10–€0.25
- 1 1/2 teaspoons of crushed dried mint (optional)Est. price €0.15–€0.35
- 1/4 cup of high-quality wine vinegar (use a wooden spoon to scrape up any browned bits from the pan)Est. price €0.40–€1.20
Steps
- 1For an appetizer presentation, slice the liver into pieces measuring 1 1/2 inches in size. However, if you plan to serve it as a main dish, keep the liver slices whole.
- 2In a pan, heat a combination of butter and oil over medium heat. Quickly sauté the liver for about a minute, seasoning with salt and pepper, and flipping the pieces until they are lightly browned on the outside but still pink inside. Once done, take the liver out of the pan and set it aside.
Cultural note
Liver dishes are popular in many cuisines around the world, such as the Italian dish 'Fegato alla Veneziana' and the Middle Eastern 'Kibbeh Nayyeh'. Liver is often celebrated for its rich flavor and nutritional benefits in traditional cooking.
Seasonal note
This dish can be enjoyed year-round as liver is typically available in most markets. However, liver is often considered a comfort food during colder months.
Health note
Liver is a nutrient-dense organ meat rich in protein, iron, and vitamins A and B. However, it is also high in cholesterol and should be consumed in moderation, especially for individuals with high cholesterol.
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