Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
|
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
2005 Sauvignon Blanc
2005 Glissando
|
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.
|
|
|
