Calf's Liver With Onions Raisins And Pine Nuts

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I love liver. This is an especially nice way to make it with lots of contrasts in flavours and textures. Serve with oven-roasted broccoli and cauliflower.

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Steps

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In a small bowl let the raisins steep in the marsala for 1 hour.

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In a saucepan , combine the onions , 2 tblsps of the butter , sugar and salt and pepper to taste and add enough water to just cover the onions.

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Bring to a boil over moderate-high heat and boil 10 minutes , or until water is evaporated.

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Saute the onions , shaking the pan , for 5 minutes , or until golden-brown.

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In a shallow dish , dredge the liver , patted dry , in the seasoned flour , shaking off excess.

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In a skillet , heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and saut the liver in batches , turning it , for 3 minutes , or until browned outside and pink within.

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Transfer liver with slotted spatula and keep warm , covered.

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Add the raisin mixture and stock to skillet and reduce over moderate-high heat , stirring , until thickened slightly.

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Add the onions and salt and pepper to taste.

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Nap the liver with the sauce and sprinkle with pine nuts.

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Ingredients

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raisins, marsala wine, frozen pearl onions, butter, sugar, flour, salt and pepper, calf liver, olive oil, pine nuts, beef broth