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  Table of Contents



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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