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Name: Fegato Alla Instriana
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Juice and zest of 2 lemons; 4 Cloves garlic, thinly sliced; 1 Carrot, in 1/4" half moons; 2 lg Spanish onions, sliced, in; 2 c S red wine from Friuli; 4 tb olive oil; 2 tb Butter; 1/2 c Veal stock, demiglace; 4 Ribs celery, in 1/4" pieces

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INGREDIENTS

Juice and zest of 2 lemons
4 Cloves garlic, thinly sliced
1 Carrot, in 1/4" half moons
2 lg Spanish onions, sliced, in
2 c S red wine from Friuli
4 tb olive oil
2 tb Butter
1/2 c Veal stock, demiglace
4 Ribs celery, in 1/4" pieces

Servings

INSTRUCTIONS

Drain calfs liver and pat dry. Cut into 1-inch thick pieces and season with salt and pepper and dredge in salt. In a 12 to 14-inch saute pan over high flame, heat olive oil until smoking. Saute liver pieces until dark golden brown on both sides and remove to a plate. Add onions, carrot, celery, garlic and cloves and cook until softened, about 8 to 10 minutes. Add red wine, veal stock and lemon juice and reduce by half. Place liver and escaped juices back into pan with wine mixture. Add butter and simmer 8 to 10 minutes until liver is warmed through to medium. Garnish with lemon zest and serve with bruscandoli. Yield: 4 servings Recipe by: Molto Mario MB1D08 Posted to MC-Recipe Digest V1 #590 by Sue on Apr 28, 1997

NOTES

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Fegato Alla Instriana

Juice and zest of 2 lemons
4 Cloves garlic, thinly sliced
1 Carrot, in 1/4" half moons
2 lg Spanish onions, sliced, in
2 c S red wine from Friuli
4 tb olive oil
2 tb Butter
1/2 c Veal stock, demiglace
4 Ribs celery, in 1/4" pieces

Drain calfs liver and pat dry. Cut into 1-inch thick pieces and season  with salt and pepper and dredge in salt. In a 12 to 14-inch saute pan over  high flame, heat olive oil until smoking. Saute liver pieces until dark  golden brown on both sides and remove to a plate. Add onions, carrot,  celery, garlic and cloves and cook until softened, about 8 to 10 minutes.  Add red wine, veal stock and lemon juice and reduce by half. Place liver  and escaped juices back into pan with wine mixture. Add butter and simmer 8  to 10 minutes until liver is warmed through to medium. Garnish with lemon  zest and serve with bruscandoli.    Yield: 4 servings    Recipe by: Molto Mario MB1D08 Posted to MC-Recipe Digest V1 #590 by Sue  <suechef@sover.net> on Apr 28, 1997

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 1 Servings

Calories: 364
Calories from Fat: 329 (90%)

Amt Per Serving		% DV

	Total Fat 36.6g	49 %
	Saturated Fat 16.5g	82 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 2.3g
Cholesterol 61mg		19 %
Sodium 166.7mg		6 %
Potassium 171.6mg		5 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 11.5g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 364

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