Calves’ Liver with Sweet and Sour Onions

Fegato con Cipolline Agro Dolce

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 thin slices calves’ liver, 100 g/ oz each
  • flour (enough to dust the liver)
  • salt and freshly ground black pepper
  • extra-virgin olive oil
  • 150 ml/¼ pt Marsala
  • 70 ml/ fl oz dry sherry
  • 70 ml/ fl oz meat stock
  • sage for garnish


    To make the sweet and sour onions, drop the onions in boiling water to make it easier to peel them. Place the peeled onions in fresh boiling water and boil for 5 minutes. Drain. Melt the butter in a saucepan, add the sugar and stir over a medium heat for a few minutes. Add the wine vinegar and continue to stir. Add the onions and stir well. Cover the pan and place in the oven at 160°C/325°F/gas 3 for about 10 minutes, or until golden.

    Season the flour with salt and pepper and dust the liver. Heat a little oil in a frying pan and cook the liver for 3 minutes on each side. Remove the liver from the pan and keep warm. Throw away any oil left in the pan. Add the Marsala, sherry and stock and cook briskly until a glaze forms.

    Pour this sauce over the liver and garnish with the onions and sage.