Marinated Calf’s Liver

Marinated Calf’s Liver

Serves 3-4


500g calf’s liver
2 garlic cloves
Salt, white pepper
1 bay leaf
1 Tbs white wine vinegar
0,5 cup (100ml) dry white wine
500g potatoes
40g pork fat
1 Tbs coarsely chopped flat leaf parsley


Cut the liver into very thin slices and spread out on a large plate (not metal). Chop the garlic finely and sprinkle it over the liver, and season with salt and pepper. Add the bay leaf and pour the vinegar and wine over the liver. Marinate for at least two hours, preferably overnight, turning the slices of liver occasionally.
Boil the potatoes in their skins, peel and slice them. Heat the pork fat in a frying pan and add the liver slices (without draining them). Brown them briefly on both sides and remove immediately.
Take the bay leaf out of the marinade, add the marinade to the frying pan and boil it down. Dip the liver slices in the resulting sauce and arrange on a pre-heated plate. Coat the potato slices in the remaining sauce and arrange around the liver. Sprinkle on the parsley and serve with a red Dão.