Cristina Cooks Liver Piccata
• 1.5 pounds fresh pink calf's liver sliced into 1/4" thick slices
• kosher salt • cracked pepper • 1 cup all-purpose flour • ¼ cup extra-virgin olive oil plus 2 tablespoons • 3 garlic cloves, crushed • ½ cup white wine • juice of 1 lemon • 1 lemon, sliced thin • ¼ cup chopped Italian Parsley • ¼ cup balsamic glaze (see recipe) • 2 cups caramelized onions
- Clean liver by removing any tough silver skin from the liver.
- Sprinkle both sides of the liver with kosher salt and pepper to taste. Dredge the liver in the flour.
- Heat the oil in a large 12"-inch frying pan over medium-high heat.
- Add the garlic, and sauté until golden in color. (Be careful not to burn the garlic or it will taste bitter).
- Remove the garlic from the oil and discard.
- Quickly add as many pieces of the liver that will fit into the frying pan and sauté about 1 minute on each side.
- Remove and set aside.
- Add 2 more tablespoons of olive oil to the frying pan and finish sautéing the rest of the livers.
- Place the sautéed liver that you have set aside back into the frying pan, (don't worry about crowding).
- Add the white wine, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected.
- Cook until the wine is almost gone.
- Add the lemon juice over the cutlets and turn over, lower heat to a simmer and cover with a lid leaving it slightly ajar to let the steam escape.
- Simmer 1 minute more.
- Remove from pan onto a serving platter and season with a pinch more kosher salt and pepper.
- Pour the pan juices of the top, drizzle with balsamic glaze and garnish with sliced lemon, caramelized onions and fresh parsley.
- Serve over a pile of caramelized onions.
Balsamic GlazeIngredients: • 1 (16.9 fluid ounce) bottle balsamic vinegar.
- Pour the whole bottle into a small saucepan and bring to a boil over high heat.
- Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syrup like consistency, about 14 to 20 minutes.
- Be careful not to thicken too much, or you will end up with a thick black goop.
- To test, use a wooden spoon if the syrup coats the back of the spoon it is ready to remove from the heat.
- Let it cool to room temperature before you store it in the refrigerator.
- I use a needle nose plastic, bottle to store my glaze after it has cooled.
• It will last up to a month in the refrigerator. • It is easier to work with when it is chilled.
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