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.
Season the flour with salt and pepper. Dredge the liver with the seasoned flour and shake off the excess.
Heat the remaining
Pour off the excess oil, add the stock to the pan and boil, scraping up the browned bits on the bottom, until slightly thickened, about 2 minutes. Return the onions to the pan, add the orange zest and juice, and cook 2 minutes. Season to taste with salt and pepper. Arrange
© 1998 Joyce Goldstein. All rights reserved.