Thursday, 5th April 2012That's calves liver to you and me. I normally have calves liver fried with sauteed potatoes, but I wanted to try something different. I sauteed some onions and garlic, and then quickly fried the floured liver, cut into small slices. Took it all out to a plate, then added red wine to quickly deglaze the pan, and returned the meat and onions and some chopped wild garlic leaves. Including the pasta the whole thing took about 15 minutes to cook.
The liver and the oniony, winey sauce were great, but the little pasta shells got cold too quickly. Maybe a bowl would be better.