Calf's Liver with Onions, Raisins and Pine Nuts

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.

• Ready In: 1 hr 25 mins
• Serves: 4

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.