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Meat Carbonade de Boeuf - Slow Cooker Meatballs Veal Scallopini in Marsala Swiss Steak Short Rib and New Potato Salad Sausage, Eggplant and Peppers Osso Buco Trippa Marchegiano Trippa Domenico Calf Liver Joe's Special Italian Meat Loaf Sauted Veal over Penne Pasta Barbequed Ribs with Italian Marinade Beef Steak with Capers Lamb Shanks Calf Brains Loin Lamb Chops with Vegetables Cima Russian River Pot Roast Porchetta Geyserville Rex Veal Shanks with Mushrooms Petaluma Stuffed Veal Chops Calf Liver alla Genovese Shortly after we were born our mother wrote to the United States government for advice on the best menus to serve growing children. Back came the pedantic directions which our mother followed faithfully. Children were supposed to be served liver every Thursday night. 2 pounds, veal calf liver, sliced very thin 1/2 stick, unsalted butter 1/4 cup, olive oil 1 small white onion, finely chopped 1/4 cup, fresh parsley, finely chopped 2 medium garlic cloves, crushed 1 cup, dry white wine 1/4 cup, white wine vinegar 3/4 cup, beef broth 1/4 cup, unseasoned bread crumbs 1/4 cup, freshly grated Parmesan cheese 1 teaspoon, salt 1 teaspoon, coarsly ground black pepper Sauté butter, oil, onion, parsley, and garlic until onion is translucent. Discard garlic. Coat liver with bread crumbs, and add to skillet, slowly adding wine vinegar and broth. Cook over medium flame for about 10 minutes. Remove liver, and cook down sauce for about 5 more minutes, until thick, scraping bread crumb bits from the bottom and sides of skillet. Add salt and pepper to taste. Add liver and simmer for a minute or two more, then serve, sprinkled with Parmesan cheese. Serves 6 to 8, with parsley potatoes on the side. Enjoy with our 2006 Pinot Noir.

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