Iscas a Lisboa (Lisbon liver)

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This liver speciality from Lisbon should be started the preceding day.

Ingredients

• 280 ml dry white wine
• 30 ml white wine vinegar
• 1 bay leaf
• Garlic, to taste, crushed
• 6 peppercorns
• 2 cloves
• ½ teaspoon salt
• 675 g pig's or lamb's liver, thinly sliced
• 30 ml olive oil
• 110 g smoked back bacon, diced

Mise en place

• In a large bowl, mix the wine, vinegar, bay leaf, garlic, peppercorns, cloves, salt and liver.
• Cover and keep in the fridge overnight, turning the liver from time to time.

Method

1. Remove the liver and pat the slices dry.
2. Heat the oil in a frying pan, add the bacon and sauté for 3 minutes.
3. Add the liver and cook for 3 minutes on each side.
4. Transfer the liver and bacon to a heated dish.
5. Strain the marinade into the pan and boil quickly until reduced and thickened.
6. Pour over the liver and serve.

Serving suggestions

Serve with fried potato slices.

Variations

Use red wine and wine vinegar instead.

Before frying, I dredged the liver pieces in a tablespoon of plain flour and a tablespoon of cornmeal, seasoned with salt and pepper and also added 6 thinly sliced button mushrooms. A very nice dish, we will have this again.