| 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
A Message from our Provider:
“Jesus: the ultimate”