📝 About This Recipe
A cornerstone of Lisbon's 'tasca' culture, Iscas com Elas is a soulful Portuguese classic featuring paper-thin slices of calf's liver marinated in white wine and garlic. The name 'com Elas' (with them) refers to the essential accompaniment of thinly sliced, golden-sautéed potatoes that soak up the rich, vinegary pan sauce. This dish offers a masterful balance of earthy iron notes, sharp acidity, and comforting textures that define the heart of Portuguese home cooking.
🥗 Ingredients
The Liver and Marinade
- 600 grams Calf's liver (sliced into very thin, wide ribbons)
- 1 cup Dry white wine (use a crisp Portuguese wine like Vinho Verde)
- 2 tablespoons White wine vinegar
- 6 pieces Garlic cloves (smashed and peeled)
- 2 pieces Bay leaves (dried or fresh)
- 1 teaspoon Sweet paprika (Pimentão doce)
- to taste Salt and black pepper
The Potatoes (As Elas)
- 800 grams Yukon Gold or Kennebec potatoes (peeled and sliced into 3mm rounds)
- as needed Vegetable oil (for shallow frying)
- to taste Salt
The Sauté and Garnish
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Lard (traditional for authentic flavor, can substitute with butter)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 cup Pickled cauliflower and carrots (Portuguese 'Variantes' for garnish)
👨🍳 Instructions
-
1
Begin by preparing the liver. Ensure it is sliced as thinly as possible; freezing it for 20 minutes beforehand can help achieve those paper-thin ribbons.
-
2
In a large glass bowl, combine the liver with white wine, vinegar, smashed garlic, bay leaves, paprika, salt, and pepper. Massage the marinade into the meat, cover, and refrigerate for at least 4 hours, or ideally overnight.
-
3
When ready to cook, peel the potatoes and slice them into thin rounds, about the thickness of a coin. Pat them very dry with a kitchen towel to ensure crispness.
-
4
In a large frying pan, heat about 1 inch of vegetable oil over medium-high heat. Fry the potato rounds in batches until they are golden and slightly crisp, but still tender in the center.
-
5
Drain the potatoes on paper towels and season immediately with a pinch of salt. Set them aside in a warm place.
-
6
Remove the liver from the marinade, reserving every drop of the liquid and the garlic cloves. Pat the liver slices dry with paper towels to ensure they sear rather than steam.
-
7
In a wide skillet, heat the olive oil and lard over medium-high heat until shimmering.
-
8
Add the liver slices in a single layer (you may need to work in batches). Sear quickly for about 1-2 minutes per side until browned but still slightly pink inside. Do not overcook or they will become tough.
-
9
Once all the liver is seared, return all slices to the pan and pour in the reserved marinade liquid and garlic.
-
10
Let the liquid bubble and reduce by half, scraping the bottom of the pan to incorporate the flavorful browned bits. This should take about 3-4 minutes.
-
11
Add the fried potatoes back into the pan briefly, tossing gently to coat them in the glossy sauce, or layer them on a platter and pour the liver and sauce over them.
-
12
Garnish generously with chopped parsley and a handful of Portuguese pickles (variantes) for a bright, acidic crunch.
💡 Chef's Tips
Always use calf's liver rather than beef liver for a milder, sweeter flavor and more tender texture. Patting the liver dry before searing is the secret to getting a good crust and preventing a 'boiled' taste. Don't skip the lard; it provides the authentic, silky mouthfeel found in Lisbon's best traditional eateries. If the sauce reduces too much, add a splash more wine or a tablespoon of water to keep it loose and saucy. Ensure your potatoes are sliced uniformly so they cook at the same rate and stack beautifully on the plate.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde or a light-bodied Alentejo red wine. Serve alongside a simple salad of lettuce, tomato, and onion dressed with vinegar to cut through the richness. A basket of crusty Portuguese 'pão de mafra' is essential for mopping up the garlic-wine sauce. For a complete experience, offer a small bowl of olives and a slice of Queijo da Serra as a pre-meal petisco.