Calf's Liver with tomatoes (Tuscany)

Meat

Ingredients

Calf's Liver, thinly sliced - 1 1/2 pounds

Flour

Olive oil - 1/2 cup

Garlic, crushed - 2 cloves

Sage - 1 sprig

Salt and pepper

Freshly made tomatoe sauce - 1 1/4 cups

Dredge the liver slices with flour. Heat the oil and saute the garlic and sage gently. When the garlic cloves are brown, discard them and add the liver. Fry this for about 5 minutes on both sides over a brisk heat, but take care not to over cook it. Season with salt and pepper, and add the warm tomato sauce. Lower the heat and cook for 2 minutes to reheat the tomato sauce and bring out its flavor. Serve the liver at once in the sauce.

Serves 4-6