Calves’ Liver with Sultanas and Balsamic Vinegar

Fegato di Vitello All’uva

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 8 slices calves’ liver weighing 100 g/ oz each
  • 75 g/ oz butter
  • 2 tablespoons golden sultanas, soaked in a little white wine
  • 1 tablespoon tomato coulis
  • 4 tablespoons port
  • 2 tablespoons brandy
  • 20 drops balsamic vinegar
  • salt and freshly ground black pepper


    In a frying pan large enough to take the 4 slices of liver, melt the butter and when it is foaming add the liver and cook until medium cooked, turning once. Season with salt and freshly ground black pepper.

    Remove the liver from the pan, add the sultanas, tomato coulis, port and brandy. Mix well together to make a smooth sauce. Check the seasoning.

    Serve the liver with the sauce poured over it.