CookEat Recipe
Liver with White Wine
Thin slices of liver fried in oil and butter, finished with a light white-wine sauce thickened with flour.
Method
Steps
Step 1
Gather the ingredients: About 300 g professionally trimmed food-grade veal liver, cut into thin slices about 3–4 mm thick; 1 tablespoon olive oil; 20 g butter; 1 tablespoon plain flour; About 120 ml good dry white wine, plus a little more if needed to make a very fluid mixture; Salt and black pepper to taste.
Step 2
Pat the prepared liver dry. Heat the oil and butter in a wide frying pan over moderate heat. Add the liver slices plain, without flouring them, and cook for about 2–3 minutes, turning once, so they are partly cooked.
Step 3
Meanwhile whisk the tablespoon of flour with the white wine until smooth and very fluid. Start with about 120 ml wine and add a little more if needed; it should pour easily rather than form a thick batter.
Step 4
When the liver is about two-thirds cooked, pour the wine mixture into the pan. Simmer gently, turning the slices, for about 3–5 minutes until the flour is cooked, the sauce lightly coats the liver and the liver reaches at least 72°C throughout. The times are guides; insert a thin thermometer probe from the side of a slice.
Step 5
Season with salt and pepper and serve immediately. Keep the cooking brief once the safe endpoint is reached so the thin liver does not dry out.
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