Fegato al Balsamico

Name: Fegato al Balsamico (Calves’ Liver with Balsamic Vinegar)
Cuisine: Italian
Ingredients: flour for dusting; 8 thin slices of calves’ liver; salt and pepper; salt and pepper; 45 g (1½ oz) butter; 4 tbsp balsamic vinegar

Calves’ Liver with Balsamic Vinegar

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This delightful dish is very popular in the North, especially in Emilia-Romagna where balsamic vinegar is made.

Ingredients

8 thin slices of calves’ liver
45 g (1½ oz) butter

Europe
Italy
Starter

Method

Dust the slices of liver with flour and shake off any excess. Melt the butter in a large pan. As soon as it is hot, increase the heat and fry the liver very briefly - about 1½ minutes on each side. Add the vinegar and stir to scrape up the sediment from the base of the pan. Season the liver with salt and pepper and serve immediately.