Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Calf's liver - soaked overnight in Milk Salt - to taste Freshly-ground black pepper - to taste Flour - for dredging

  2. 4 tablespoons 60ml Olive oil

  3. 2 tablespoons 30ml Spanish onions - sliced

  4. 1/2" rings (large)

  5. 1 Carrot - cut 1/4" half-moons

  6. 4 Celery ribs - cut into 1/4" pieces

  7. 4 Garlic cloves - thinly sliced

  8. 4 Whole cloves

  9. 2 cups 474ml Red wine from friuli

  10. 1/2 cup 118ml Veal stock - demiglace Juice and zest of

  11. 2 lemons

  12. 2 tablespoons 30ml Butter

  13. 1 Bruscandoli - seenote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bruscandoli" recipe which is included in this collection. Drain calf's liver and pat dry. Cut into 1-inch thick pieces and season with salt and pepper and dredge in flour. 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.


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