Ingredients

• 25g/1oz butter
• 1 tbsp olive oil
• 250g/9oz calves' liver
• thinly sliced and cut in half lengthways
• approx. 4 tbsp port or Madeira
• 2 tsp red wine vinegar
• 100ml/3½fl oz fresh beef or chicken stock (buy ready-made in a tub)
• 250g/9oz fresh or 200g/7oz dried ribbon pasta
• ½ tbsp chopped fresh sage or a good pinch of dried sage
• 1 tbsp crème fraîche (optional)
• sea salt and freshly ground black pepper

Directions

• Heat a large saucepan of lightly salted water until boiling for the pasta.
• Meanwhile
• heat half the butter with the oil in a frying pan until no longer foaming and feeling hot.
• Add the liver and fry for 1-2 minutes on each side until well browned and just firm when pressed with the back of a fork.
• Season in the pan
• then remove to a warmed plate and keep warm.
• Add the port or Madeira to the pan
• bring to the boil and allow to bubble until reduced by half.
• Add the vinegar and cook for a few seconds.
• Pour in the stock and bring to the boil
• stirring. Continue to boil until reduced by half.
• Meanwhile
• add the pasta to the pan of boiling water and cook for 2-3 minutes for fresh pasta or according to the packet instructions for dried pasta until just tender.
• Drain
• then toss with the remaining butter and the fresh or dried sage.
• Season the pasta well and divide between two warmed serving plates.
• Lay the liver over the top (you may want to slice this first).
• Whisk the crème fraîche into the sauce in the pan
• if using. Check the seasoning and spoon over the liver. Serve immediately