Chef Hidakazu presents a dish from the Italian culinary master, Luigi. Pork liver is sautéed to perfection with Madeira wine and sage, then finished with a rich sauce infused with the flavors of onions and ham. This authentic Italian dish is recommended even for those who are not fond of liver.
Ingredients
Main Ingredients (2 servings)
- Pork liver 8-10 slices (approx. 15g each)
- Ham (julienned) 100g
- Onion (thinly sliced) 3/4 piece
- Parsley (minced) 1 tbsp
- Whole eggs 2
- All-purpose flour (for dusting)
Seasonings
- Sage 1/2 tsp
- Butter 4 tbsp
- Olive oil 1 tbsp
- Madeira wine 1/2 cup
- Salt (to taste)
- Pepper (to taste)
Steps
- Slice the pork liver thinly.
- Thinly slice the onion.
- Season both sides of the pork liver with salt (to taste) and pepper (to taste).
- Dust the pork liver all over with all-purpose flour, then dip in the beaten 2 whole eggs.
- Heat 1 tbsp olive oil and some of the 4 tbsp butter in a frying pan. Arrange the egg-coated pork liver and sauté.
- Once the pork liver is nicely browned, remove from heat, wipe off excess oil, and arrange on a plate.
- Wipe out the excess oil from the same frying pan, add the remaining olive oil and butter, then add the 3/4 piece onion and 100g ham and sauté well.
- Sauté while incorporating the deliciousness from the liver stuck to the bottom of the pan. Add 1/2 tsp sage and sauté until fragrant.
- Remove the pan from heat and add 1/2 cup Madeira wine to reduce, scraping up the flavorful bits from the bottom of the pan to create the sauce.
- Pour the sauce over the hot liver. Garnish the plated dish with the 1 tbsp chopped parsley.
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