Beef Liver Saltimbocca
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices liver (s), (beef liver)
- 8 slices Parma ham, thinly sliced
- 24 sage leaves
- some oil, for frying
- salt and pepper
- 80 ml Marsala
- 100 ml poultry stock
- 1 tablespoon butter, ice cold, cut into flakes
Print Recipe
Pin Recipe Instructions
- Cut the beef liver into three to four pieces. These should each be a little smaller than half a slice of ham.
- First place a sage leaf on the ham, then a piece of liver and another sage leaf. Fold the ham over.
- Fry both sides in the heated oil with the remaining sage leaves (for the garnish) until crispy, keep warm.
- Pour the roast set with Marsala and poultry stock and dissolve, let it reduce a little. Stir in the ice-cold butter to bind, season with salt and pepper.
- Pour a little pepper over the liver packets, cover each with a fried sage leaf and serve with the sauce.
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