Recipes from around the world

Iscas

Ingredients:

• ¼ pint dry red wine
• 1 ½ tbs. red-wine vinegar
• 1 tsp. finely chopped garlic
• ½ bay leaf, crumbled
• ½ tsp. salt
• freshly ground black pepper
• 1 lb. calf’s or ox liver, cut into 1/8 inch thick slices
• 2 ½ tbs. olive oil
• 3 rashers of bacon, coarsely chopped
• 2 tbs. finely chopped parsley

Method:

1. Put the wine, vinegar, garlic, bay leaf, salt and a few grindings of pepper into a glass bowl. Add the liver, turning the slices with a spoon until they are evenly coated.  Marinate at room temperature for about 2 hours.

2. Heat the olive oil over a moderate heat in a large, heavy frying pan. Add the bacon and cook, stirring frequently, until golden and crisp. Drain on a double thickness of kitchen paper.

3. Remove the slices of liver from the marinade and pat them dry with kitchen paper. Reserve the marinade.

4. Heat the bacon fat in the pan until it splutters.   Add the liver and cook the slices about 2 minutes on each side, regulating the heat so that they brown quickly and evenly without burning. Remove the liver to a heated dish.

5. Quickly pour the reserved marinade into the pan and boil it uncovered over a high heat until it has reduced to about half, meanwhile scrapping in any browned bits clinging to the bottom and sides of the pan. Taste for seasoning.

6. Scatter the bacon pieces over the liver, pour the sauce over it and sprinkle with parsley and serve at once.

(serves 4)

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