Fegato alla instriana

1 Servings

Ingredients

Quantity Ingredient
2 pounds Calf's liver, soaked overnight, in milk
4 tablespoons Olive oil
2 larges Spanish onions, sliced, in 1/2\" rings
1 Carrot, in 1/4\" half moons
4 Ribs celery, in 1/4\" pieces
4 Cloves garlic, thinly sliced
2 cups S red wine from Friuli
½ cup Veal stock, demiglace
Juice and zest of 2 lemons
2 tablespoons Butter

Directions

Drain calf's liver and pat dry. Cut into 1-inch thick pieces and season with salt and pepper and dredge in salt. In a 12 to 14-inch saute pan over high flame, heat olive oil until smoking. Saute liver pieces until dark golden brown on both sides and remove to a plate. Add onions, carrot, celery, garlic and cloves and cook until softened, about 8 to 10 minutes.

Add red wine, veal stock and lemon juice and reduce by half. Place liver and escaped juices back into pan with wine mixture. Add butter and simmer 8 to 10 minutes until liver is warmed through to medium. Garnish with lemon zest and serve with bruscandoli.

Yield: 4 servings

Recipe by: Molto Mario MB1D08 Posted to MC-Recipe Digest V1 #590 by Sue <suechef@...> on Apr 28, 1997

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