Pork liver with sage and red wine

Pork Liver with Sage and Red Wine

In every kitchen, there are recipes that tell stories, and pork liver with sage and red wine is certainly one of them. This simple yet flavorful recipe reminds us of family meals, moments spent together, and culinary pleasures that enrich our lives. Pork liver, rich in nutrients and with an intense flavor, becomes the star of a delicious dish, enhanced by the essences of sage and the finesse of red wine.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Number of servings: 4

Ingredients:
- 1 cup of olive oil
- 700 g of pork liver (or chicken liver with gizzards and hearts)
- 4-5 cloves of garlic
- A few fresh sage leaves
- ½ glass of red wine
- 3 tablespoons of tomato paste
- Salt and pepper, to taste

Preparing pork liver with sage and red wine is a simple process, but it is essential to pay attention to details to achieve a perfect result. Here are the steps you need to follow:

1. Preparing the ingredients: Start by cleaning the pork liver, removing any membranes or impurities. Cut it into evenly sized pieces so that it cooks evenly. Wash and dry the sage leaves well, and you can chop the garlic finely or leave it whole, depending on your preference.

2. Heating the oil: In a deep skillet, add the olive oil and heat it over medium heat. The olive oil will not only add a pleasant flavor but will also help caramelize the liver, giving it a delicious texture.

3. Sautéing the garlic and sage: Once the oil is hot, add the chopped garlic and sage leaves. Let them sauté for 1-2 minutes until the garlic turns golden and its aroma is released. Be careful not to burn the garlic, as it can become bitter.

4. Adding the liver: Now it’s time to add the liver pieces to the skillet. Let them brown for 3-4 minutes on each side. It’s important not to overcrowd the skillet, so if you have more pieces, cook them in batches.

5. Deglazing with wine: After the liver has developed a nice crust, add the red wine. This will not only add a deep flavor to the dish but will also help lift the flavors from the bottom of the skillet. Let it simmer for 5 minutes, allowing the alcohol to evaporate and the flavors to combine.

6. Adding the tomato paste: After 5 minutes, add the tomato paste, salt, and pepper. This mixture will enrich the dish with a rich flavor and a touch of acidity. If you notice that the dish is too dry, you can add a little water (about ½ glass).

7. Final simmer: Cover the skillet with a lid and let it simmer on low heat for another 5-7 minutes. This step is essential to allow the liver to cook evenly and absorb the flavors from the sauce.

8. Serving: Once the liver is cooked, I recommend serving it warm, alongside a side of mashed potatoes or sautéed vegetables. A fresh green salad can perfectly complement this dish, bringing a crunchy and refreshing contrast.

Practical tips:
- If you don’t have fresh sage, you can use dried sage, but reduce the amount by half, as its flavor is more concentrated.
- Chicken liver is a wonderful alternative if you prefer a milder taste. Cooking will take a little less time, so be mindful of the cooking time.
- You can experiment with different types of red wine. A more tannic wine will add an extra layer of complexity to the dish.

Nutritional benefits:
Pork liver is an excellent source of protein, iron, vitamin A, and vitamin B12. These nutrients are essential for maintaining optimal health, supporting the immune system, and contributing to the formation of red blood cells.

Frequently asked questions:
- Can I use other types of meat? Yes, you can substitute pork liver with chicken liver or even beef, but the cooking time will vary.
- What wine should I choose? Choose a dry red wine, preferably one that you enjoy drinking. The quality of the wine will influence the final taste of the dish.
- How can I store cooked liver? The liver can be stored in the refrigerator in airtight containers for 2-3 days.

Personalized variant:
If you want to add a touch of sweetness to your dish, you can add a few slices of apple or pear to the skillet along with the liver. They will caramelize and provide a delicious contrast to the savory flavors of the liver.

Pork liver with sage and red wine is more than just a recipe; it is a culinary experience that will bring smiles to your table. Enjoy every step, every bite, and, most importantly, the moments spent with loved ones. Bon appétit!