Fegato all’Abruzzese from The Mediterranean Kitchen by Joyce Goldstein
The following is a loose interpretation of a recipe from the Abruzzi region of Italy that uses pork liver with these flavorings for a sausage. We find that it adapts beautifully to sautéed calves...
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Cooking tools:
- Skillet
- Stove
- Plate
Ingredients
- ¾ cup (all-purpose) flour
- Salt
- freshly ground pepper
- 1½ pounds calves liver, cut into eight ⅓-inch-thick slices
- ¼ cup grated orange zest covered with 2 to 3 tablespoons fresh orange juice
- ¼ cup pistachio nuts, toasted and chopped, for garnish
- ¾ cup (or as needed) olive oil
- 4 cups sliced red onions, about ¼ inch thick
- 1 cup Chicken Stock
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