14th Mar 2012 - 06:13
Ingredients
200ml dry white wine 1 fresh bay leaf 2 cloves garlic, crushed ½ tsp sea salt Ground black pepper 20ml olive oil Combine the above ingredients to form a marinade 450g thinly sliced calves liver 250g fat bacon, diced
Preparation method
Marinate the liver slices overnight. Remove from the marinade, strain the marinade and reserve. Fry the fat bacon until it starts to crisp and remove from the pan. Fry the liver slices in the bacon fat, transfer to a hot plate. Return the bacon to the pan and when hot pour the strained marinade into the pan, reduce by half and spoon onto the liver. Garnish with finely chopped parsley. Country of origin: Portugal
Recipe courtesy of