Calf'S Liver With Onions, Raisins And Pine Nuts

1. 1

   In a small bowl let the raisins steep in the Marsala for 1 hour.

2. 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. 3

   Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.

4. 4

   Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.

5. 5

   In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.

6. 6

   In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and saute the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.

7. 7

   Transfer liver with slotted spatula and keep warm, covered.

8. 8

   Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.

9. 9

   Add the onions and salt and pepper to taste.

10. 10

    Nap the liver with the sauce and sprinkle with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.