Fegato all’Abruzzese

Sauteed Calves Liver with Onions, Orange Zest, and Pistachios

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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