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 |
