meat, lamb's liver, sage, italian, Tuscany
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Lamb's Liver Ragout with Fresh Sage and Figs
In the Toscana chicken liver with sage is popular which I find a little too dry. Here in Spain we have a lot of lamb that are organically grown and is a great replacement for my version of this classic dish to which I add fresh figs just at the end.
done in under 20 minutes
serves 4
800 g. lamb's liver
1 large onion finely chopped
fresh sage (about 1 good tablespoon coarsely chopped)
2 T. olive oil
3 T. butter
1 T. flour
medium dry white wine
5 fresh figs
salt
1 chilli pepper (or a pinch of hot paprika)
freshly ground black or mixed pepper
optional: extra chopped sage to garnish
Rinse liver and pat dry. Cut into large pieces of about 3 cm. (about the size of beef stew pieces). Season with pepper.
Cut four figs into quarters then each quarter in half. Cut the last fig into quarters for the garnish. Set aside.
Heat the olive oil and the butter together and add the onion. Sauté over medium heat until transparent then add the sage leaves. Stir a little, increase the heat, then add the liver. Fry to seal the liver, tossing now and again.
Sprinkle over the flour and remove from heat. Add the wine, the chilli pepper and salt. Return to heat and cook a minute, scraping the pan to loosen any crusty bits. Add the figs and carefully stir. Allow to cook until the liver pieces are just a little pink inside. Garnish with a sage leaf and a fig quarter and serve immediately.
Tip: This goes well with green beans cooked with a little onion in butter with a little diced potato. Serve with an Italian bread.
Note: A little splash of Marsala wine along with the white wine is delicious, but will add a little bit more sweetness to the dish. Whether you use it or not depends on the sweetness of the figs and personal taste.
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