Calf'S Liver With Onions, Raisins And Pine Nuts - cooking recipe

Ingredients

3 tablespoons raisins
2 tablespoons marsala wine
3/4 lb frozen pearl onions
1/4 cup butter
1 1/2 teaspoons sugar
flour, seasoned with
salt and pepper (for dredging)
1 1/2 lbs calf liver, sliced thin
2 tablespoons olive oil
2 tablespoons pine nuts, toasted
1 cup beef broth

Preparation

In a small bowl let the raisins steep in the Marsala for 1 hour.
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.
Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and saute the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
Transfer liver with slotted spatula and keep warm, covered.
Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
Add the onions and salt and pepper to taste.
Nap the liver with the sauce and sprinkle with pine nuts.