Fegato Alla Instriana
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 pounds calfs liver -- soaked overnight in milk
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 Cup flour -- for dredging
4 tablespoons olive oil
2 large spanish onions -- sliced 1/2 inch rings
1 medium carrot -- cut 1/4 inch half-moons
4 medium celery ribs -- cut into 1/4 inch pieces
4 cloves garlic -- thinly sliced
4 whole cloves
2 cups red wine from friuli
1/2 cup veal stock -- demiglace
2 medium juice and zest of 2 lemons
2 tablespoons butter
1 recipe bruscandoli -- see * note
2 pounds calfs liver -- soaked overnight in milk
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 Cup flour -- for dredging
4 tablespoons olive oil
2 large spanish onions -- sliced 1/2 inch rings
1 medium carrot -- cut 1/4 inch half-moons
4 medium celery ribs -- cut into 1/4 inch pieces
4 cloves garlic -- thinly sliced
4 whole cloves
2 cups red wine from friuli
1/2 cup veal stock -- demiglace
2 medium juice and zest of 2 lemons
2 tablespoons butter
1 recipe bruscandoli -- see * note
 

Preparation:

* Note: See the "Bruscandoli" recipe which is included in this collection. Drain calf's liver and pat dry. Cut into 1-inch thick pieces and season with salt and pepper and dredge in flour. In a 12- to 14-inch sauté pan over high flame, heat olive oil until smoking. Sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D08