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
- Pour sauce over liver; sprinkle with bacon and parsley.
Yield: 4 servings