Calf's Liver with Tomatoes

from Italian Regional Cooking by Ada Boni

1 1/2 pounds calf's liver, thinly sliced
1/2 cup olive oil
2 cloves garlic, crushed
1 sprig sage
Salt and pepper
1 1/4 cups freshly made tomato sauce

Dredge the liver slices with flour. Heat the oil and saute the garlic and sage gently. When the garlic cloves are brown, discard them and add the liver. Fry this for about 5 minutes on both sides over a brisk heat, but take care not to overcook it. Season with salt and pepper, and add the warm tomato sauce. Lower the heat and cook for 2 minutes to reheat the tomato sauce and bring out its flavor. Serve the liver at once in the sauce.

Serves 4 to 6.

Comment: Good over pasta.

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