Fegato con balsamico

Fegato con balsamico

By
From
The Frugal Cook
Serves
1
Photographer
Mike Cooper

The Italians regard liver as a delicacy and so it is prepared this way. Get any accompanying vegetables ready first because the recipe only takes a couple of minutes.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil or light olive oil
3 thin slices lambs' liver
1 tablespoon balsamic vinegar
1 level tablespoon tomato ketchup
salt
pepper

Method

  1. Heat a ridged grill pan or frying pan over a moderate to high heat for about a minute and a half. Pour a little oil in the pan then pour it away. Put the pan back on the hob, lay the liver slices in the pan and cook until you see the blood begin to rise to the surface - about a minute. Turn the liver over and cook for a minute the other side. Take the pan off the heat. Mix the balsamic vinegar with the ketchup and 3 tablespoons of water and pour in the pan. It will bubble up and reduce to about a spoonful. Serve the liver with the sauce spooned over with a dark leafy salad or some broccoli or spinach for an ultra-healthy meal or with mash for a rather more filling one.

Variations

  • Sometimes ox liver is tender enough to cook this way and can be even cheaper.

Thrifty tip

  • Tomato ketchup is a surprisingly good way of rounding out a sauce and giving it a touch of sweetness. Even chefs use it!
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