Fegato all’Abruzzese

Name: Fegato all’Abruzzese (Sauteed Calves Liver with Onions, Orange Zest, and Pistachios)
Yield: Serves 4
Cuisine: Italy
Ingredients: ¼ cup pistachio nuts, toasted and chopped, for garnish; ¼ cup grated orange zest covered with 2 to 3 tablespoons fresh orange juice; Salt and freshly ground pepper; 1½ pounds calves liver, cut into eight ⅓-inch-thick slices; ¾ cup (all-purpose) flour; 1 cup Chicken Stock; ¾ cup (or as needed) olive oil; 4 cups sliced red onions, about ¼ inch thick

Sauteed Calves Liver with Onions, Orange Zest, and Pistachios

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The following is a loose interpretation of a recipe from the Abruzzi region of Italy that uses pork liver with these flavorings for a sausage. We find that it adapts beautifully to sautéed calves liver and would probably work with chicken livers as well.

Ingredients

¾ cup (all-purpose) flour
Salt and freshly ground pepper
1½ pounds calves liver

Europe
Italy
Main course
Mediterranean

Method

Season the flour with salt and pepper. Dredge the liver with the seasoned flour and shake off the excess.

Heat ¼ cup oil in a large sauté pan over medium heat. Add the onions and cook until nearly tender, about 5 minutes; remove from the pan and set aside.

Heat the remaining