Recipe by evelyn/athens
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.
Top Review by Pets'R'us
Made this for my husband and like Chia I used fresh pearl onions, cannot buy them frozen here. He liked it very much but did find that the marsala did not come through as much as he hoped and expected.
- 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 See How It's Made
- In a small bowl let the raisins steep in the Marsala for 1 hour.
- 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.
- Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
- Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
- In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
- 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.
- Transfer liver with slotted spatula and keep warm, covered.
- Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
- Add the onions and salt and pepper to taste.
- Nap the liver with the sauce and sprinkle with pine nuts.