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.
Ingredients: [‘raisins’, ‘marsala wine’, ‘frozen pearl onions’, ‘butter’, ‘sugar’, ‘flour’, ‘salt and pepper’, ‘calf liver’, ‘olive oil’, ‘pine nuts’, ‘beef broth’]
Quantity of 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”]
Number of Servings: 4
Steps: [‘In a small bowl let the raisins steep in the Marsala for 1 hour.’, ‘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.’, ‘Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.’, ‘Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.’, ‘In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.’, ‘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.’, ‘Transfer liver with slotted spatula and keep warm, covered.’, ‘Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.’, ‘Add the onions and salt and pepper to taste.’, ‘Nap the liver with the sauce and sprinkle with pine nuts.’]