Caputo’s Calf’s Liver with Balsamic Vinegar

1 1/2 lb. onions, very thinly sliced
1/3 cup olive oil
1/3 cup butter
1/4 cup flour
1/2 T fresh sage, finely chopped
2 lb calf’s liver, cut into serving pieces
2/3 cup dry white wine
pinch of sugar
salt and freshly ground black pepper
Traditional Balsamic vinegar

Heat 2/3 of the butter and olive oil in a large heavy skillet, add the onions and cook over low heat for about 40 minutes. When the onions are soft and golden remove to a serving dish and keep warm. Heat the remaining butter and olive oil in the skillet over medium heat. Meanwhile combine the sage and flour, mix well. Dredge the liver with the flour mixture and salt and pepper. When the butter, olive oil mixture begins to foam add the liver and cook for about 3 minutes on each side, do not overcook. Remove the liver to the serving dish with the onions and keep warm. Add the wine and suger to the pan juices and heat through, when slightly reduced, pour over the liver and serve. When liver and onions are served on the individual plates drizzle a small amount of the Traditional Balsamic over the dish.

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