Recipe: Calf's Liver Provençal Style

Name: Calf's Liver Provençal Style
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 beautiful slices of calf's liver 5.25 oz (150 g) each; 1 dl of red pepper coulis (or tomato sauce); 4.25 oz (120 g) of pitted black and green olives, crushed; 14 oz (400 g) of small potatoes, well washed (from Noirmoutier if you have them); 20 small thin slices of chorizo; butter olive oil; salt, freshly ground pepper and Espelette powder

By chef patrick Asfaux 4.8/5 (11 reviews) · 🍳 6 made it

Prep 10 min

Cook 30 min

Total 40 min

Servings 4 serv.

Here is a simple recipe, easy to execute and which I am sure will please your guests

Ingredients for 4 servings

Adjust for

servings

4 beautiful slices of calf's liver 5.25 oz (150 g) each
1 dl of red pepper coulis (or tomato sauce)
4.25 oz (120 g) of pitted black and green olives, crushed
14 oz (400 g) of small potatoes, well washed (from Noirmoutier if you have them)
20 small thin slices of chorizo
butter olive oil
salt, freshly ground pepper and Espelette powder

Step-by-step directions

1 Steam your small potatoes (25 minutes) then once you can pierce them with a knife tip, drain them. Make a small incision in each one and slip a small slice of chorizo inside and set aside (you can prepare them in advance).

2 A few minutes before serving, in a small sauté pan pour in a little olive oil and butter then roast your potatoes, salt them, then remove from heat and cover.

3 In a saucepan heat your coulis, add a pinch of Espelette chili powder and keep warm.

4 When ready to eat, heat your pan with butter and a drop of oil then cook your calf's liver slices as you wish (4 minutes on each side).

5 Place them on 4 hot plates, then in the remaining butter in your pan quickly sauté your crushed olives and divide it over your liver slices.

6 Finish by arranging your small potatoes harmoniously and pour your hot coulis around them.
Serve with for example a good Bandol Rosé...