Calf's Liver With Onions, Raisins And Pine Nuts

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons raisins
• 2 tablespoons marsala wine
• 3/4 lb frozen pearl onions
• 1/4 cup butter
• 1 1/2 teaspoons sugar
• flour, seasoned with
• salt and pepper (for dredging)
• 1 1/2 lbs calf liver, sliced thin
• 2 tablespoons olive oil
• 2 tablespoons pine nuts, toasted
• 1 cup beef broth

Recipe

• 1 in a small bowl let the raisins steep in the marsala for 1 hour.
• 2 in a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
• 3 bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
• 4 saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
• 5 in a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
• 6 in a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
• 7 transfer liver with slotted spatula and keep warm, covered.
• 8 add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
• 9 add the onions and salt and pepper to taste.
• 10 nap the liver with the sauce and sprinkle with pine nuts.