Liver in white wine

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

liver in white wine ingredients

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

  • Brown the onions in the butter.
  • 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.
  • Deglaze the pan with the wine and reduce by about half.
  • Pour the sauce over the liver and sprinkle with chopped parsley.
  • Serve immediately with the lemon wedges.

liver in white wine finished dish

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