by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand22 ounces calf’s liver, deveined and trimmed, cut in slices Ask a question about this ingredient
3 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
5 medium sweet onions Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
1 tablespoon fresh parsley, chopped very finely Ask a question about this ingredient
Clean and devein the liver and cut in thin slices. Then cut each slice into strips.
Ask a question about this stepCut the onion in very thin slices (using a mandolin is really easy and quick, just watch your fingers!).
Ask a question about this stepIn a heavy pan with a tight fitting lid, melt 3 tablespoons of butter and the olive oil. Add the onions, stir well and allow to sweat, over low heat, covered, for 45 minutes. Stir from time to time so they don’t stick or burn. They should remain pale and the water in the onion will cook the onion and leave it sweet and soft. Remove the onions from the pan leaving behind the fat. Keep them warm.
Ask a question about this stepSauté the liver in this fat, very quickly - maximum 1 minute so they are a little pink inside, otherwise they get tough and chewy. Season with salt and pepper. Remove from the pan and add to the onions. Keep warm.
Ask a question about this stepDeglaze the pan with the white wine, allow the alcohol to evaporate. Add the remaining 1 tablespoon of butter and stir well.
Ask a question about this stepAdd the onions and liver back in the pan, mix in the parsley and check the seasoning.
Ask a question about this stepServe immediately with grilled cooked polenta or potato purée.
Ask a question about this stepHi Nogaga, as I mentioned, each family have their own recipe. They might use rosemary, sage, bay leaf. So sage would be spot on, for its mild taste, so not too overwhelming like bay leaf. It would be my top choice of herb.
Thank you for your comment.
Just found this recipe and wanted to tell you that it was absolutely delicious!
Coolbert, sorry I only saw your post now. I am so happy it came out good, it's one of those dishes that with good calf's liver is unbeatable.
Many thanks for having commented.
Rick Field is the founder of the pickle company Rick's Picks.
This recipe looks just wonderful. I've been looking for a great recipe for fegato alla salvia. How do you think this would go with fresh sage?