Recipe courtesy of Mario Batali
Total:
10 hr 30 min
Active:
10 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds calf's liver, soaked overnight in milk
  • 4 tablespoons olive oil
  • 2 large Spanish onions, sliced into 1/2-inch rings
  • 1 carrot, cut into 1/4-inch half moons
  • 4 ribs celery, cut into 1/4-inch pieces
  • 4 cloves garlic, thinly sliced
  • 4 cloves
  • 2 cups red wine from Friuli
  • 1/2 cup veal stock, demiglace
  • Juice and zest of 2 lemons
  • 2 tablespoons butter

Directions

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

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