Liver scaloppine with sage and white wine is a tasty second course, cooked in a pan in just a few minutes, simple but delicious!
Today I want to honor the culinary tradition with a dish that, alas, has almost disappeared from our tables.
Veal liver, in fact, is a cut of meat that is not very appreciated, a bit like all the less popular cuts, the famous fifth quarter to be precise.
First of all, the choice of cut, you have two options: calf or young veal.
Let me explain what changes: the texture and taste!
The liver of young veal is lighter, much softer, but with a very delicate flavor.
Conversely, the liver of older veal is slightly darker, a bit firmer, and with a more intense flavor.
Liver is really very good and, contrary to what you might think, it is also food that does not require complex processing.
It’s a cut of meat that is tender and delicate, with a particular taste. An important food from a nutritional point of view: rich in protein, few carbohydrates, a significant amount of vitamins, rich in iron and other minerals.
For a perfect and safe result, you need to use very fresh liver of excellent quality, from a traceable and reliable supply chain; a type of meat that requires simple processing but needs thorough cooking at high temperatures.
Rich in iron, particularly suitable for those suffering from anemia.
Even children could eat it.
Great whether pan-fried or grilled, with sage but also with onions and any other type of vegetable.
As a side dish, we can pair it with mashed potatoes, roasted potatoes, sautéed vegetables, or a tasty mixed salad.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 326.03 (Kcal)
- Carbohydrates 17.64 (g) of which sugars 7.24 (g)
- Proteins 25.38 (g)
- Fat 17.23 (g) of which saturated 3.90 (g)of which unsaturated 3.28 (g)
- Fibers 1.96 (g)
- Sodium 776.54 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Liver Scaloppine with Sage
- 4 slices veal liver (or beef)
- to taste flour (or oat)
- to taste extra virgin olive oil
- 1 clove garlic
- Half glass dry white wine
- 1 sprig sage
- salt
- pepper
Tools
- Pan
- Lid
Steps for Liver Scaloppine with Sage
In a pan, sauté a couple of tablespoons of olive oil with the garlic clove and sage leaves for a couple of minutes, just enough time for the oil to heat and infuse.
Meanwhile, on a cutting board, remove any nerves from the liver (so it doesn’t curl during cooking) and flour the slice on both sides.
Lower the heat slightly and place the liver in the pan with the oil.
Cook for a couple of minutes, season with salt, then turn it over.
Halfway through cooking, drizzle with a little white wine and let the alcohol evaporate.
Finish cooking. Adjust seasoning with salt and pepper if needed.
Turn off the stove, cover, and let the meat rest for a minute before serving so that the juices do not spill out when cutting.
Serve hot.
Enjoy your meal.
Tips and Curiosities
First of all, the choice of cut, you have two options: calf or beef! Let me explain what changes: the texture and taste.
Veal liver is lighter, much softer, but with a very delicate flavor.
Beef liver is slightly darker, a bit firmer, and with a more intense flavor.
Brown on both sides for a few minutes, otherwise it tends to harden.
Fresh beef liver in the fridge will last no more than two days, in the freezer much longer, up to three months. Therefore, it must be cooked properly and better seasoned at the end.
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FAQs
Can I replace the wine and with what?
You can replace it with lemon juice, beer, or marsala.
