Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Roasted Beets
Print
Total:
10 hr 30 min
Prep:
10 hr
Cook:
30 min
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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Calves Liver, Venetian Style: Fegato alla Veneziana

Recipe courtesy of Mario Batali

Chicken Livers Banker Style: Fegato di Pollo alla Finanziera

Recipe courtesy of Mario Batali

Goose Liver with Dried Figs: Fegato d'oca con Fichi

Recipe courtesy of Mario Batali

Bacala alla Vincentina

Recipe courtesy of Mario Batali

Spaghetti alla Carbonara

Recipe courtesy of Nigella Lawson

Penne alla Pesto Rosso

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

So Much Pretty Food Here