LIVER WITH GARLIC, SAGE, AND WHITE WINE

Liver with Garlic, Sage, and White Wine image

Yield makes 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 tablespoons butter or more oil
4 slices calf liver, each at least 1/2 inch thick, about 1 1/2 pounds total
Flour for dredging
Salt and black pepper to taste
2 teaspoons minced garlic
1/2 cup dry white wine
10 or 15 sage leaves, preferably fresh
Juice of 1 lemon
Chopped fresh parsley leaves for garnish

Steps:

Put half the oil and butter in a large skillet, preferably nonstick, over medium-high heat. When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet. Sprinkle with salt and pepper and brown quickly on both sides, for a total of 4 or 5 minutes; the meat should be rare when you're done. Transfer to a warm plate and turn the heat to medium.
Add the remaining oil and butter to the skillet along with the garlic. Cook, stirring occasionally, until the garlic begins to color, a minute or two. Add the wine and the sage and cook, stirring, until all the elements are incorporated and the wine has been reduced by half. Add the lemon juice, then taste and adjust the seasoning. Pour the sauce over the meat, garnish, and serve.