Fegato Alla Instriana

Recipe Ingredients

2 lbs	908g / 32oz	Calf's liver - soaked overnight in
		Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Spanish onions - sliced 1/2" rings (large)
1		Carrot - cut 1/4" half-moons
4		Celery ribs - cut into 1/4" pieces
4		Garlic cloves - thinly sliced
4		Whole cloves
2 cups	474ml	Red wine from friuli
1/2 cup	118ml	Veal stock - demiglace
		Juice and zest of 2 lemons
2 tablespoons	30ml	Butter
1		Bruscandoli - see * note

Recipe Instructions

* Note: See the "Bruscandoli" recipe which is included in this collection.

Drain calf's liver and pat dry. Cut into 1-inch thick pieces and season with salt and pepper and dredge in flour. 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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D08)

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