Fegato alla Marsala

Calves’ Liver with Marsala

Preparation info

  • 4

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

A Sicilian calves’ liver dish using the sweet wine from the island, but with a heretical addition of a little good-quality red wine vinegar to balance its sweetness.


  • 500 g calves’ liver in 4 good slices, trimmed and skinned
  • a little good olive oil


Heat a frying pan big enough to hold the liver in one layer over a medium flame. Add a little olive oil, season the liver and cook on one side for 3 minutes. Turn and give the other side 2 minutes. You may not have a frying pan large enough to hold the liver in one go, in which case cook in two batches keeping the first warm in a 110°C/225°/F/Gas ¼ oven. Wipe the pan after the first batch, and