Calf's Liver with Onions, Raisins and Pine Nuts
"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."
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
4
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
directions
- 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.
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Reviews
-
Made this for my husband and like Chia I used fresh pearl onions, cannot buy them frozen here. He liked it very much but did find that the marsala did not come through as much as he hoped and expected. -
in a word- yum! the sauce was excellent, but i substituted the raisins for 2 tbsp dried cherries, and left out the sugar. i used fresh pearl onions, and just loved this!
Tweaks
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in a word- yum! the sauce was excellent, but i substituted the raisins for 2 tbsp dried cherries, and left out the sugar. i used fresh pearl onions, and just loved this!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
