Name: Fegato Alla Instriana
Ingredients: 2 lb Calf's liver, soaked overnight, in milk; 4 tb Olive oil; 2 lg 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 c S red wine from Friuli; 1/2 c Veal stock, demiglace; Juice and zest of 2 lemons; 2 tb Butter

I love all the passages in the Bible that take the heart of a mother and then use it to explain other biblical relationships. For example, when God wanted to illustrate His tenderness for His people, He said in Isaiah 66, “As one whom his mother comforts, so I will comfort you” (Isa. 66:13). When Paul spoke of his pastor’s heart for the church he said, “But we proved to be gentle among you, as a nursing mother tenderly cares for her own children” (1 Thes. 2:7). When David considered his hope in the Lord he said, “Surely I have composed and quieted my soul; like a weaned child rests against his mother” (Psm. 131:2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Spanish	New, Text, Import	1	Servings

INGREDIENTS

2	lb	Calf's liver, soaked overnight, in milk
4	tb	Olive oil
2	lg	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	c	S red wine from Friuli
1/2	c	Veal stock, demiglace
		Juice and zest of 2 lemons
2	tb	Butter

INSTRUCTIONS

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@sover.net> on Apr 28, 1997

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