Fegato Alla Instriana

Recipe Ingredients

2 lbs	908g / 32oz	Calf's liver - soaked overnight in
		Milk - as needed
		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 recipe)

Recipe Instructions

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.

This recipe yields 4 servings.

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

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