Calves' Liver with Sherry

    Calves' Liver with Sherry

    (8)
    22saves
    30min


    7 people made this

    About this recipe: Calves' liver may be an acquired taste, but do not reject it with too much haste; new cooking adventures rarely go to waste. This tasty dish hails from Spain.

    Ingredients
    Serves: 4 

    • 2 onions, chopped
    • 1 tablespoon olive oil
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • salt and pepper to taste
    • 250ml sherry
    • 450g calves' livers
    • 1 tablespoon chopped fresh parsley
    • 4 thick slices crusty bread, cut into 2.5cm cubes
    • 2 tablespoons olive oil

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large frying pan, heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer.
    2. Meanwhile, cut liver into small pieces, about the size of large sugar cubes, and add liver pieces to frying pan mixture. Cook all together, shaking pan well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley and fried croutons and serve.
    3. To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy frying pan over medium heat until golden brown.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    17

    Thank you, Pippy for this great recipe. I admit, I didn't have fresh parsley,and I added green pepper, but it was fabulous. I made it in honor of a guest's request, not because I'm a fan, but that has changed. Maybe it was the fact that I used excellent sherry? Anyway, it was delicious. And after dinner, it looked less appetizing as a leftover, so I whirled it up and now I enjoy a wonderful pate. Thanks again!  -  23 Feb 2003  (Review from Allrecipes US | Canada)

    by
    9

    Tyhis is fabulous!!! Doesn't even taste like liver. Thyme seems to be the key flavor to make this out standing!  -  21 Jun 2007  (Review from Allrecipes US | Canada)

    by
    6

    I am not a great fan of liver, but my wife loves it, so for her I decided to give it a try. I followed the recipe exactly, except that I did not have French bread so used some Sour Dough that I had on hand, and it worked just fine. I also did as Dr. Shaw , and turned the left-overs into a Pate for the wife, as she loves that also. This is definately a keeper and will probably make it for the next family gathering just to turn it into the Pate just for the pre dinner appitizers.  -  05 Nov 2007  (Review from Allrecipes US | Canada)

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