Calf’s Liver with Slow-cooked Onions, Marsala and Sage

Name: Calf’s Liver with Slow-cooked Onions, Marsala and Sage
Yield: Serves Four
Cuisine: Italian
Ingredients: 30 ml/2 tbsp plain (all-purpose) flour; 15 ml/1 tbsp balsamic vinegar; 150 ml/¼ pint/⅔ cup Marsala; 675 g/1⅓ lb calf’s liver; salt and ground black pepper; 75 ml/5 tbsp olive oil, plus extra for shallow-frying; 500 g/1¼ lb mild onions, thinly sliced; small bunch of fresh sage leaves; 30 ml/2 tbsp chopped fresh parsley, plus a little extra to garnish; 2.5 ml/½ tsp caster (superfine) sugar

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This is the Jewish version of the famous venetian dish fegato alla veneziana. The Jewish community in venice is ancient. It grew substantially in 1348 as it was a safe haven for Jews from Northern Europe fleeing persecution, and again in the 1500s. Soon after, the Jewish quarter, or ghetto, was established.

Ingredients

75 ml/5 tbsp olive oil, plus extra for shallow-frying
500 g/1¼

Europe
Italy
Main course
Mediterranean
Venice

Method

Heat half the oil in a large, wide, heavy pan and cook the onions, covered, over a very gentle heat for 30 minutes. Stir once or twice.
Chop 5 of the sage leaves and add them to the pan with the parsley, a pinch of salt, the sugar and balsamic vinegar. Cook, uncovere