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Calves' Liver with Port-Flavoured Pan Juices

Pan-fried calves' liver served over buttery sage pasta with a rich port wine and crème fraîche reduction sauce.

DinnerPastaHigh ProteinBritishLiver
Estimated Nutrition
Calories
821.2
kcal / serving
1642.4 kcal total
Carbs
87.3g
per serving
174.5 g total
Fat
31.1g
per serving
62.2 g total
Protein
39.3g
per serving
78.6 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
10
ml
Red Wine Vinegar
Standard
Dairy
25
g
Butter
Divided use
1
tbsp
Crème Fraîche
Optional extra for the sauce
GrainsCereals
250
g
Ribbon Pasta
Fresh; or 200g dried
Liquids
60
ml
Port
Approx 4 tbsp; Madeira is an alternative
100
ml
Beef Stock
Fresh or chicken stock
Meat
250
g
Calf’S Liver
Thinly sliced and cut in half lengthways
NutsSeeds
0.5
tbsp
Sage
Chopped fresh or a pinch of dried
1
1
Sea Salt
To taste
1
1
Black Pepper
Freshly ground to taste
OilsFats
15
ml
Olive Oil
Standard

Method

1
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