Calves' Liver with Melted Onions and Marsala


  • 8 oz (225 g) calves' liver
  • 3 medium onions, peeled, halved and thinly sliced
  • 10 fl oz (275 ml) dry Marsala wine
  • 2 tablespoons olive oil
  • 1 large clove garlic, peeled and crushed
  • 2 tablespoons balsamic vinegar
  • ½ oz (10 g) butter
  • + 1 more ingredients
    • salt and freshly milled black pepper

Begin with the first frying pan by heating 1 tablespoon of the oil over a high heat, then add the onions and, keeping the heat fairly high, toss them around to brown to a dark – almost black – colour round the edges.

View full recipe at SpringPad


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