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Fegato Alla Instriana

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  • 2 lb Calf's liver, soaked overnight, in milk
  • 4 tb Olive oil
  • 2 lg Spanish onions, sliced, in 1/2" rings
  • 1 Carrot, in 1/4" half moons
  • 4 Ribs celery, in 1/4" pieces
  • 4 Cloves garlic, thinly sliced
  • 2 c S red wine from Friuli
  • 1/2 c Veal stock, demiglace
  • Juice and zest of 2 lemons
  • 2 tb Butter


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.
Yield: 4 servings
Recipe by: Molto Mario MB1D08 Posted to MC-Recipe Digest V1 #590 by Sue <> on Apr 28, 1997