in Italy

Beef liver saltimbocca

updated

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Ingredients for 2 servings:

  • 2 slice(s) liver(s), (beef liver)
  • 8 slices of Parma ham, thinly sliced
  • 24 sage leaves
  • some oil for frying
  • salt and pepper
  • 80 ml Marsala
  • 100 ml chicken stock
  • 1 tbsp butter, ice cold, in flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

it doesn’t always have to be veal

Cut the beef liver into three to four pieces. Each piece should be slightly smaller than half a slice of ham. Place a sage leaf on the ham, then a piece of liver, and then another sage leaf. Fold the ham over. Fry in heated oil with the remaining sage leaves (for garnish) until crispy on both sides, then keep warm. Pour in the Marsala and chicken stock to loosen the meat juices and reduce slightly. Stir in the ice-cold butter to bind, season with salt and pepper. Sprinkle the liver parcels with a little pepper, top each with a fried sage leaf, and serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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