A traditional Portuguese dish, Iscas (iss-kahs) is absolutely delicious and, after the initial marinating, very quick to prepare. Serve it with sauteed potatoes and a green salad.

A well-known Portuguese dish, Iscas is made with olive oil, red wine, garlic and calf’s liver.

3 fl. oz. olive oil

10 fl. oz. dry red wine

1 garlic clove, crushed

1 bay leaf

2 teaspoon salt

½ teaspoon black pepper

2 lb. calf’s liver, thinly sliced

4 oz. lean bacon, very thinly sliced

1 tablespoon finely chopped parsley

In a large shallow dish, mix together 2 fluid ounces of the oil, the wine, garlic, bay leaf, salt and pepper. Stir until well mixed. Add the liver slices and, turning them occasionally, marinate at room temperature for 30 minutes.

In a large frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the bacon, and fry, turning occasionally, for 5 to 6 minutes or until it is crisp. Using a slotted spoon, transfer the bacon to kitchen paper towels to drain. Set aside and keep hot.

Drain the liver slices and dry them with kitchen paper towels. Reserve the mar-inade. Add the liver slices to the frying- pan, a few at a time. Fry for about 2 minutes on each side or until the liver is lightly browned.

Using a slotted spoon transfer the liver to a warmed serving dish and keep it hot. Fry the remaining slices in the same way.

Add the marinade to the pan. Increase the heat to high and boil the marinade, stirring occasionally, for about 10 minutes or until it has reduced to one-third of the original quantity.

Add the bacon to the liver and strain the reduced marinade over it. Sprinkle with the chopped parsley and serve immediately.

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