Calf’s Liver with Marsala

Name: Calf’s Liver with Marsala (Fegato al Marsala)
Yield: Serves 4
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons finely chopped fresh parsley; 120 ml (4 fl oz) dry Marsala; 4 tablespoons olive oil; 6 sage leaves, finely chopped; 400 g (14 oz) calf’s liver, sliced into thin strips; 2 tablespoons plain flour

Fegato al Marsala

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

The Southern counterpart of fegato alla veneziana is this liver dish, which promises all the flavours of the South. Serve with fried potatoes and lightly cooked spinach.

Ingredients

400 g (14 oz) calf’s liver, sliced into thin strips
2 tablespoons plain flour</

Europe
Italy
Main course
Mediterranean

Method

Dust the pieces of liver in the flour, shaking off any excess. Heat the oil in a large, heavy frying pan, add the liver and fry on each side for 1–2 minutes; it’s important not to overcook it. Cook in batches if necessary so as not to overcrowd the pan.

Add the sage, parsley and some salt and pepper. Pour in the Marsala and stir to coat all the pieces of liver, which will become shiny a