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Category: Ethnic/Spanish
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Basque Lambs Liver With Red Wine Sauce
Ingredients:
1 Servings
1 Cup Dry red wine
1 Tbl Red wine vinegar
2 Tsp fresh garlic, Minced
1 Bay leaf
1/4 Tsp Salt
1 Lb Lambs liver, cut into 1/4
Inch slices
3 Tbl Spanish olive oil
3 Slice Bacon, chopped
3 Tbl Finely Italian, Chopped
Parsley
Method of Preparation:
Combine wine, vinegar, garlic, bay, and salt in glass baking dish. Add liver and coat well with marinade.Marinade at room temperature for 3 to 4 hours. Heat olive oil in 12 inch skillet until light haze forms. Add bacon and cook until browned and crisp.Drain on paper towels. Remove liver from marinadeand pat dry. Brown liver in pan drippings for 2 minutes on each side. Remove to heated platter. Pour marinade into hot skillet and boil, uncovered, until reduced by half.Scatter bacon pieces over liver, pour marinade on top and sprinkle with parsley. Serve at once. Goes good with Baque Potatoes. Posted to MM-Recipes Digest by BobbieB1 <> on Apr 16, 1998 |
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