LIVER FEGATINI 30 ml olive oil 30 ml salted butter 1 onion (finely sliced) 600 g calves’ liver (thinly sliced ) Flour (for dusting) 60 ml medium sherry or balsamic vinegar Heat oil and butter
- 30 ml olive oil
- 30 ml salted butter
- 1 onion (finely sliced)
- 600 g calves’ liver (thinly sliced )
- Flour (for dusting)
- 60 ml medium sherry or balsamic vinegar
Heat oil and butter in a large non-stick pan
Fry onion until softened, remove from pan and set aside
Lightly dust liver with flour and sear in pan for about a minute on each side
Remove from pan, set aside and fry in batches until all liver is cooked
Deglaze pan with sherry or balsamic vinegar for about a minute
Return liver and onion to pan, toss to combine and heat through
Serve with creamy mashed potato
- The trick here is to slice the liver as thinly as possible.
- Buy a chunk rather than ready-sliced portions and use a very sharp knife.