| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | 6 | servings | |
INGREDIENTS
| 24 | oz | Calves liver |
| 3 | c | Milk |
| 1 | 4 ounces sla bacon | |
| 1 | md | Onion; quartered, sliced |
| 2 | tb | Capers |
| 2 | ts | Sage |
| Coarse salt | ||
| Freshly-ground black pepper | ||
| 2 | tb | White wine |
| 1/2 | c | Veal or chicken stock |
| 2 | c | All-purpose flour |
| 1/4 | c | Heavy cream |
| 1 | tb | Olive oil |
| 1 | tb | Chopped parsley |
INSTRUCTIONS
Slice liver on an angle and halve. In a large baking dish, soak liver in milk, covered, in the refrigerator for at least 2 hours but no more than 24 hours. Cut bacon into 1- by 1/4-inch pieces. In a large cast-iron skillet, saute bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine. Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium-rare. Serve liver topped with cream sauce. Sprinkle with parsley. Serves 6. Cuisine: "Italian" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 401 Calories (kcal); 20g Total Fat; (45% calories from fat); 15g Protein; 40g Carbohydrate; 46mg Cholesterol; 393mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Michael Romano Converted by MM_Buster v2.0n.
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