Calf Liver And Onions With Vernaccia
serves 4
The quality and flavor of organ meat is closely linked to how the animal is raised. My mother, like my grandmother, insisted on knowing whose calf was getting killed that week so she could trust the liver would be good.
Read more about this recipe in Efisio Farris's book Sweet Myrtle & Bitter Honey.
2 pounds calf liver
4 tablespoons extra virgin olive oil
1 white onion, julienned
1 bay leaf
3 sprigs fresh sage, leaves only
1 cup aged vernaccia wine (or 2/3 cup dry white wine + 1/3 cup sherry)
1 cup chopped flat leaf parsley
prep: 10 minutes
total: 15 minutes
non-stick skillet
saucepan
1. In a nonstick skillet, sear the liver for about 30 seconds on each side. Cut into strips and set aside.
2. Heat olive oil in a saucepan over medium heat. Add onion and cook until softened. Add liver, bay leaf, sage, then season to taste with salt and pepper; toss well for about 2 minutes. Add the wine and let simmer until sauce thickens.
3. Stir in parsley. Cook for 3 minutes.
