Portuguese liver with bacon PDF Print E-mail

Portuguese Liver with Bacon (Iscas)

This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.

1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
Dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
Minced parsley

Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.

Drain liver; strain. Reserve wine mixture. Pat liver dry.

Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain.

Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.

Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.

Pour sauce over liver; sprinkle with bacon and parsley.

Yields 4 servings.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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