Friday, September 16, 2011

Fegato di Vitello e Cipolle alla Lambrusco

Fegato di Vitello e Cipolle alla Lambrusco

Calf's Liver and Onions Lambrusco
served with
Asparagus and Artichoke Parmesan

Impressive title for tonight's dish, huh?  If I had posted this as Calf's Liver and Onions Lambrusco, would you still be reading? 

People say they "hate" liver.  I believe those folks have never had liver prepared properly.

And Lambrusco is a highly underrated wine. It's a soft red wine. It is so refreshing when slightly chilled, and it pairs well with many Italian dishes. Even people who don't like red wine tend to like Lambrusco.

Here you go - two misfits (liver and Lambrusco) coming together to make one spectacular dish; tender calf liver, braised with onions, mushrooms, rosemary and thyme, and finished with the Lambrusco and crispy pancetta.

Note:  I do not speak Italian. I am stringing together several Italian words here in the hope that my Italian is even remotely correct.  Culture snobs; feel free to laugh at me or scold me if you feel strongly enough about it.  Or you can just chill -- let it go and have a glass of Lambrusco!

Note 2: If you absolutely will not eat liver, you can make this dish using thin sliced chicken breast.  You will need to adjust the cooking time accordingly.  Of course, you'll have to change the name to Pollo e Cipolle alla Lambrusco. 

Serves 2


1/2 lb Calf Liver - 2 slices (defrosted if frozen)
2 tablespoons All Purpose flour
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
1 tablespoon Olive Oil
1/4 cup Pancetta, diced (substitute American Bacon)
1 Sweet Onion, thinly sliced
1/2 lb Button Mushrooms, sliced
2 tablespoons Butter
1 teaspoon dried Thyme
1 teaspoon Crushed Rosemary
1/4 cup Lambrusco Wine
Fresh Parsley for garnish, optional

Dredge liver in flour seasoned with salt and pepper. 

Add Olive Oil to pan.  When oil is hot, add pancetta.  Cook for three minutes.  Remove to bowl.

In the same pan, add the onions, mushroom and butter.  Sauté for three minutes.

Add dried thyme and rosemary.  Cook for one more minute. 

Add liver to pan.  Cook for two minutes.  Carefully flip the liver, as it will tend to break.

Add Lambrusco wine and braise for 3-4 more minutes.  Liver should remain tender but should be cooked through.

Serve liver topped with the mushrooms, onions and the Lambrusco sauce. 

Top with fresh parsley if using.

On Sunday night, I'll be posting the recipe for tonight's side dish.  I was going to post it with this dish tonight but it's so good -- it deserves it own showcase.  

Stay tuned!

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