Calf’s Liver with Sage and Balsamic
30g/1oz/2 tbsp butter
1 tbsp olive oil
12 sage leaves
4 thin slices calf’s liver
2 tbsp good-quality balsamic vinegar
grilled polenta to serve
1 Preheat the oven to 110°C/225°F/Gas ¼.
2 Heat the butter and oil in a heavy-based frying pan over a medium heat. Add the sage leaves and cook them briefly for 1–2 minutes until crisp. Remove, arrange in a single layer in a shallow dish and keep warm in the oven.
3 Add two slices of calf’s liver to the hot pan and cook for about 30 seconds on each side over a high heat. Remove and quickly cook the remaining two slices.
4 Return the first two slices to the pan, add the balsamic vinegar and cook for 2 minutes until syrupy.
5 Serve with the sage leaves and some grilled polenta.