Calf's Liver with Onions, Raisins and Pine Nuts |
|
 |
Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
I love liver. This is an especially nice way to make it with lots of contrasts in flavours and textures. Serve with oven-roasted broccoli and cauliflower. Ingredients:
3 tablespoons raisins |
2 tablespoons marsala wine |
3/4 lb frozen pearl onions |
1/4 cup butter |
1 1/2 teaspoons sugar |
flour, seasoned with |
salt and pepper (for dredging) |
1 1/2 lbs calf liver, sliced thin |
2 tablespoons olive oil |
2 tablespoons pine nuts, toasted |
1 cup beef broth |
Directions:
1. In a small bowl let the raisins steep in the Marsala for 1 hour.
2. In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
3. Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
4. Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
5. In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
6. In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
7. Transfer liver with slotted spatula and keep warm, covered.
8. Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
9. Add the onions and salt and pepper to taste.
10. Nap the liver with the sauce and sprinkle with pine nuts.
|
|