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24
Medium
Published 1998
An ideal appetizer and a perfect part of an antipasto selection. This Florentine classic is offered as a nibble to start the meal in many trattorie.
Melt half the butter and oil in each of 2 sauté pans or skillets over medium heat. Add the livers to one pan and the onions and sage to the other. Cook, stirring frequently, until the livers are cooked through but still pink in the center and the onions are tender and translucent, 5 to 8 minutes. Add the Marsala to the livers and cook a few minutes. Using a slotted spoon, transfer half the live