Pan-Fried Calf's Liver with Port and Sage

Pan-fried calf's liver served over sage-tossed ribbon pasta with a rich port and stock reduction sauce.

Quick Main Course Pasta High Protein Liver

Estimated Nutrition

Calories

710.1

kcal / serving

1420.2 kcal total

Carbs

70.1g

per serving

140.2 g total

Fat

26.3g

per serving

52.6 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Dairy

12.5

Butter

Half of total; for frying

12.5

Butter

Remaining half; for tossing pasta

Crème Fraîche

Optional

GrainsCereals

250

Ribbon Pasta

Fresh; or 200g dried

Liquids

Port

Or Madeira

100

Beef Stock

Or chicken stock

Meat

250

Calf’S Liver

Thinly sliced and cut in half lengthways

NutsSeeds

7.5

Sage

Chopped fresh or a pinch of dried

to taste

Sea Salt

to taste

Black Pepper

Freshly ground

OilsFats

Olive Oil

Method

Fry the liver for 1-2 minutes per side until browned, then remove to a warm plate.

Heat 12.5g of butter and olive oil in a frying pan.

Whisk crème fraîche into the sauce and spoon over the dish.

Divide pasta between plates and top with the liver.

Toss the pasta with the remaining butter and sage.

Boil a large pan of lightly salted water for the pasta.

Cook the pasta for 2-3 minutes until tender, then drain.

Add vinegar and stock, then boil until the liquid reduces by half again.

Add port to the pan and boil until reduced by half.