Cipriani At Home - Calf's Liver and Onions

calf's liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more widely available.

white wine

🥗Healthier: white grape juice

💰Cheaper: cooking wine

Cooking wine is less expensive and adds acidity without alcohol.

Slice the calf's liver into pieces that are 1/5 of an inch thick.

Preheat 4 tablespoons of olive oil in a large skillet over medium heat.

Add the thinly sliced onions to the skillet and cook, stirring frequently, until they have a golden color.

Remove the cooked onions from the skillet and set them aside.

Increase the heat and add the remaining olive oil to the skillet until it's hot.

Gently add the liver to the skillet, spreading it throughout the surface.

Season the liver with a pinch of salt and pepper and cook until it loses its raw color and becomes nearly crisp.

Add the cooked onions back into the skillet with the liver and mix together, letting it cook for a few more minutes.

Quickly transfer the liver to a plate on the side.

In the same skillet, melt the butter and stir in the chopped parsley.

Spoon the butter and parsley mixture over the liver on the plate.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens