Italian Offal  & Veal Recipes - Calves' Liver with Mushrooms, Tomatoes and Onion (Fegato di Vitello con Funghi, Pomodori e Cipolle) Recipe

Ingredients

• 1 large onion, sliced

• 2 garlic cloves, crushed

• 5 ml/1 tsp chopped fresh basil

• 5 ml/1 tsp chopped fresh thyme

• 1 bay leaf

• 15 ml/1 tbsp oil

• Salt and freshly ground black pepper

• 120 ml/4 fl oz/1/2 cup Chianti

• 450 g/1 lb tomatoes, skinned and chopped

• 30 ml/2 tbsp tomato puree (paste)

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 450 g/1lb calves' liver, thinly sliced

• 225 g/8 oz button mushrooms, quartered

• 10 ml/2 tsp corn flour (cornstarch), dissolved in

• 15 ml/1 tbsp water

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Method:

1. Place the onion, garlic, basil, thyme, bay leaf and oil in a frying pan (skillet) and cook for 3 minutes.

2. Season with the salt and pepper and stir in the Chianti and tomatoes. Bring to the boil and add the tomato puree.

3. Reduce the heat and cook gently for 30 minutes, stirring occasionally.

4. Melt the butter in a frying pan (skillet) and fry (sauté) the calves' liver for 3 minutes on each side.

5. Remove the liver to a warm serving dish. Add the mushrooms to the pan and cook for 5 minutes, stirring occasionally.

6. Spoon over the liver. Pour the tomato sauce into the frying pan and stir in the corn flour. Cook, stirring, for 3 minutes.

7. Discard the bay leaf and pour the sauce over the liver.