Liver with hazelnut and garlic sauce from Winter Food by Jill Norman
Calf’s liver is prized for its delicate flavour and smooth texture. Lamb’s liver is slightly darker in colour and very tender. Both respond well to rapid grilling or sautéing, as in this Spanish...
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Cooking tools:
- Mortar and pestle
- Food processor
- Skillet
- Stove
Ingredients
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 slice bread, crust removed, soaked in 2–3 tablespoons wine vinegar
- 8 hazelnuts, roasted and skins removed
- 2 tablespoons chopped parsley stock or water
- 500 g lamb’s or calf’s liver, cleaned and cut into strips
- salt
- freshly ground black pepper
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