Balsamic Beef Liver Recipe

Liver is not to everyone’s taste, but this beef liver recipe is an unusual and enjoyable version.

The Traditional Balsamic Vinegar adds a deep sweet aroma to the dish.

Ingredients for 4:

400 g. of calf’s liver cut into fine strips

4 tablespoons of olive oil

2 tablespoons of Traditional Balsamic Vinegar 200 g. of mixed salad leaves: lamb’s lettuce, escarole, roman, etc.

6 sage leaves

1 handful of toasted pine nuts.


Wash and drain the salad leaves. Divide between the 4 plates, arranging the leaves carefully for an attractive colour composition.

Next, heat the oil in a pan, add the liver and 3 sage leaves. Fry briskly for 4 minutes, stirring constantly, then season with salt and pepper and arrange on top of the salads.

Pour the Traditional Balsamic Vinegar into the pan used to fry the liver, season with salt and pepper, if necessary, and heat briefly.

Garnish each plate with the remaining sage leaves, torn into pieces, and the toasted pine nuts, then pour the Traditional Balsamic Vinegar dressing over the dishes. Enjoy!

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