Calf's Liver with Tomatoes, Mushrooms and Onions
Fegato di Vitello al Pomodoro is calfs liver with tomato sauce. Serve with mashed potatoes and salad–and some good robust red wine.
Ingredients
- 1 1/2 lb Calf's liver thinly sliced
- 3 Tbs Lemon juice
- 3 oz Butter
- 2 Medium onions sliced
- 2 Garlic cloves crushed
- 14 oz Canned peeled tomatoes
- 4 Large buttonmushrooms sliced
- 1 tsp Dried sage
- 1 tsp Dried basil
- 1 oz Seasoned flour flour with salt and pepper to taste
Instructions
- Sprinkle the liver slices with lemon juice and set them aside for 30 minutes, basting occasionally.
- Melt about one-third of the butter in a saucepan. Add the onions and garlic and fry until the onions are soft. Stir in the remaining ingredients, except the seasoned flour, and bring to the boil. Reduce the heat to low, cover the saucepan and simmer the sauce for 30 minutes.
- Meanwhile, dry the liver slices on kitchen towels, then dip them into the seasoned flour, shaking off any excess.
- Melt the remaining butter in a large frying-pan. Add the liver slices, a few at a time, and fry them gently for 2 to 3 minutes on each side, or until they are just cooked through and tender.
- When all the liver has been cooked, transfer to a warmed serving dish. Pour over the sauce and serve at once.
Calories: 302 kcal
Carbohydrates: 15 g
Protein: 25 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 342 mg
Sodium: 494 mg
Potassium: 595 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 19597 IU
Vitamin C: 14 mg
Calcium: 45 mg
Iron: 8 mg