Fegato alla Instriana

Name: Fegato alla Instriana
Prep time: 10 h 30 min
Cook time: 10 h 30 min
Total time: 10 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 907 grams calfs liver, soaked overnight in milk; 1 carrot, cut into 1/4-inch half moons; 4 ribs celery, cut into 1/4-inch pieces; 4 cloves garlic, thinly sliced; 2 Juice and zest of lemons; 4 Tbsps olive oil; 2 larges Spanish onions, sliced into 1/2-inch rings; 118 milliliters veal stock, demiglace; 473 milliliters red wine from Friuli

If you want to add more gluten free recipes to your recipe box, Fegato allan Instriana might be a recipe you should try. One portion of this dish contains about 47g of protein, 31g of fat, and a total of 647 calories. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of red wine from friuli, calf's liver, onions, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. From preparation to the plate, this recipe takes approximately 10 hours and 30 minutes.

Instructions

Drain calf's liver and pat dry.

Ingredients you will need

Liver

Cut into 1-inch thick pieces and season with salt and pepper and dredge in salt. In a 12 to 14-inch saute pan over high flame, heat olive oil until smoking.

Ingredients you will need

Salt And Pepper