Fegato al Vino Bianco. I’m always amazed that so many people can’t stand liver. I love the stuff. The most important thing when frying liver is to not over cook it. It should remain a little pink in the centre.
Serves 4
800 grams liver, preferably calf’s — 1 cm thick slices
80 grams butter
1 medium onion — sliced very thinly
1/2 glass dry white wine
1 tablespoon parsley — chopped
2 lemons — cut into wedges
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Brown the onions in the butter.
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Add the liver, season with salt and pepper and fry over a high heat, turning a couple of times until the liver is done. This should take a maximum of two minutes for calf’s liver. Try not to over cook it as it will be like shoe leather. Remove the liver to a warmed serving dish.
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Deglaze the pan with the wine and reduce by about half.
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Pour the sauce over the liver and sprinkle with chopped parsley.
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Serve immediately with the lemon wedges.
