Italian Offal  & Veal Recipes - Fabriano Liver (Fegato alla Fabriano) Recipe

Ingredients

• 30 ml/2 tbsp olive oil

• 2 large onions, thinly sliced

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• Salt and freshly ground black pepper

• 450 g/1lb calves' liver, cut into 1 cm/1/2 in slices

• 60 ml/4 tbsp dry white wine

• grated rind and juice of 1 lemon

• 15 ml/1 tbsp chopped fresh sage

• grilled (broiled) tomatoes, to serve

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Method:

1. Heat the olive oil and fry (sauté) the onions for 5 minutes until light brown.

2. Spread the flour on a plate and season with the salt and pepper. Dip the liver slices in the flour and coat well.

3. Add the liver slices and the cooked onion in the pan and cook, uncovered for 4 minutes on each side or until tender.

4. Transfer the onions and liver to a serving dish and keep warm. Sprinkle the reserved flour into the pan and stir with a spoon.

5. Gradually add the wine, lemon rind and juice and stir in the sage.

6. Bring to the boil, reduce the heat and simmer for 2 minutes. Pour over the liver and serve with grilled tomatoes.