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