Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        calf's liver -- soaked overnight in
                        milk
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        flour -- for dredging
   4      tablespoons   olive oil
   2      large         spanish onions -- sliced 1/2" rings
   1                    carrot -- cut 1/4" half-moons
   4                    celery ribs -- cut into 1/4"
                        -- pieces
   4                    garlic cloves -- thinly sliced
   4                    whole         cloves
   2      cups          red wine from friuli
     1/2  cup           veal stock -- demiglace
                        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