Member #610488's Note:
Specialty of the Restaurant Taveres, Lisbon, Portugal and taken from a magazine article in my grandmothers recipe box. Recipe requires 24 hour marinade, not counted as part of the time. An optional item is 1/4 lb spleen pureed and added with the liver to the wine marinade.
My Private Note
Units: US | Metric
- 1Cut the liver in very fine slices.
- 2Put the liver into the white wine with the 2 cloves garlic, bay leaf, salt and pepper and vinegar and marinate for 24 hours.
- 3Melt the butter and add the 1 clove garlic and a little of the marinade. Let this boil for a few minutes and then keep adding more marinade, little by little, while the sauce boils.
- 4In the end, add the liver and any remaining sauce and continue cooking until liver is done to your taste (5-7 minutes).
Browse Our Top Beef Organ Meats Recipes
You Might Also Like...View All Beef Organ Meats Recipes
Nutritional Facts for Iscas Com Elas a Lisboeta (Calf Liver, Lisbon Style)
Serving Size: 1 (220 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 429.9
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 9.0 g
- Cholesterol 407.9 mg
- Sodium 179.1 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 0.0 g
- Sugars 1.9 g
- Protein 22.9 g
The following items or measurements are not included: