About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pizza Rustica | Main | Sautéed Calf’s Liver and Onions, Venetian Style »

Sautéed Calf’s Liver with Lemon, Piccata Style

I have to agree with Jerry’s post yesterday, this chapter is going to get messy.

When I was contemplating the recipe for this week, I had some mild trepidation. Like most of us, my Mom forced me to eat liver and onions when I was a kid. I hated it, but when you are from a farm family, the meat in the freezer contained all of the parts of the cow that was butchered, so there inevitably came a day when liver was on the menu. I remember those dinners as being very long, because my sisters and I would delay eating the liver until the last possible moment. Not a pleasant childhood memory.

I have learned this week, that there is a big difference between beef liver and calf’s liver or as my butcher called it, veal liver. Calf liver is a very pale red, much different from what I was accustomed to as a child. This recipe is also very different. No onions, and the liver isn’t cooked until it is as tough as shoe leather. Now, don’t get me wrong, my Mom was a great cook, but once liver has been cooked and then left uneaten for a long time on your plate, it tends to get tough. That was not a problem with this recipe. This recipe calls for the liver to be floured and then quickly cooked in a mixture of butter and oil. The liver is then removed from the pan and butter and lemon is then added. The browned bits are incorporated into the sauce, and then the liver is returned to the pan to coat with sauce. The liver is then topped with parsley and served.

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Okay, I have to admit, I liked it. Not one of my favorite recipes, but definitely better than I anticipated. The lemon, butter sauce was a nice combination with the mild tasting liver. I really should have known that I would like this, because I do like a good pate, but sometimes it is hard to let those childhood memories go.

Back to the messy reference- the liver itself is really soft. Handling it while it was raw was a little disgusting. My recipe for next Sunday is lamb kidneys. I can hardly wait to dive in to those!

Comments (2)

Beth, this dish looks very pretty -- and appetizing! I have to admit to being very, very fond of liver in all forms.
I'm also happy to see that you ended up liking the liver you cooked.

Marcella Hazan:

My dear Beth, if I had had to eat beef liverfrom a freezer as a child I might never even have become a cook. What cruelties we perpetrate on our children in the name of nutrition or frugality or other worthy causes.

You are right, raw calf's liver is slithery, and I don't particularly enjoy handling it. But if the veal is fresh and sliced by a competent butcher, when cooked it is divine and well worth overcoming those brief disagreeable moments when you must work with it.

If you are doing the kidneys, then Jerry will be doing tripe, won't he? Mmmmmm.

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