Serves: 4
Total Calories: 580

1 pound calves liver, thinly sliced, membranes trimmed
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
2 teaspoons minced garlic, fresh or jarred organic
1/3 cup aged balsamic vinegar (at least 10 years 15 or more is preferable)
1 tablespoon unsalted butter
1 teaspoon Basil Pesto, homemade or jarred, or 1/4 teaspoon dried basil

Season the liver with the salt and pepper. Heat the oil in a large, nonstick skillet over medium-high heat until smoking. Add the liver and sear on both sides, 1 to 2 minutes per side for medium-rare. Transfer the liver to a platter and remove the pan from the heat. Add the garlic and vinegar and return to the heat boil until reduced to a thin syrup, about 1 minute. Turn off the heat and stir in the butter and pesto. Pour over the liver, and serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 580
Calories from Fat: 475

More Recipes from the Homemade in a Hurry Cookbook:
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Burgers Molten With BBQ Beef
Calf's Liver With Garlic Balsamic Glaze
Garlic Garbanzo Lamb Chops
Grilled Pork Tenderloins With Lime Chimichurri
Grilled Tamari And Lime Hanger Steaks
Hot Sausage Braised With Greens And Apples
Lamb Braised With White Beans And Cilantro
Lamb Shoulder Braised With Wild Mushrooms
Maple-Glazed Pork Tenderloins
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Pork Chops With Chipotle Cherry Demi-Glace
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Smoky Peanut Pork Chops
Steaks With Balsamic Steak Sauce
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