Boreegard Confronts Pig Liver

Boreegard aka Mike O'Neil sent me this recipe a while back. Here is what he had to say about it:

SHE WHO MUST BE OBEYED is visiting family in Indiana for a few days, so I get to cook things for dinner that she would not enjoy. This is assuredly one of them.

I’d hoped to find calf’s liver in town at one of the food emporiums, but there was none to be had. The only liver I finally found was pig’s liver. Pig’s liver is tender, but has a strong taste, and benefits from a soak in milk for several hours—which I’ve done.

I well recall the New Year’s Eve advice at the Martino’s party that I got from Joe’s Uncle Frankie—a stone mason who made his own wine in his basement and praised the taste of pork liver. “Its’a sweet,” he told me. So in a way I’ve looked forward to tonight’s cooking for over 25 years.

Then it was time to drink another shot of Sambucca and watch Joe do his version of the Tarantella, all the while waving his handkerchief in the air. THE THINGS ONE REMEMBERS!

Elements of this recipe are taken from Gene Leone’s CALF’S LIVER ALA LEONE. Instead of calf, think pig.

PIG’S LIVER A LA BOREEGARD

One and a half pounds of pig’s liver, sliced in half inch slabs.
1 egg beaten
½ cup of panko bread crumbs, some four, some minced garlic.
4 slices bacon
2 tbsp. butter
2 tbsp. oil
Fresh parsley and sage, chopped.
A small onion, chopped.
½ cup cheap sherry
Salt and pepper.

TO DO

In a fry pan, cook the bacon to a crisp. Reserve the bacon and lose most of the fat.

Add butter and oil to the pan.

Bread the egged liver and fry in pan in a hot pan for two or so minutes per side. The liver should be medium rare.

Remove liver to a warmed dish.

Sauté onions and herbs in pan.

Add Sherry to form a sauce. If not thickened to your desire, add a little more flour.

Return liver to pan and warm. Then Serve on delicate pieces of toast, with sauce on top.

Mamma Leonne and Gene would approve of this one I think.


Boreegard
August 14, 2010