Fegato alla Instriana

Directions

1. 1
   Drain calf's liver and pat dry.
2. 2
   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.
3. 3
   Saute liver pieces until dark golden brown on both sides and remove to a plate.
4. 4
   Add onions, carrot, celery, garlic and cloves and cook until softened, about 8 to 10 minutes.
5. 5
   Add red wine, veal stock and lemon juice and reduce by half.
6. 6
   Place liver and escaped juices back into pan with wine mixture.
7. 7
   Add butter and simmer 8 to 10 minutes until liver is warmed through to medium.
8. 8
   Garnish with lemon zest and serve with bruscandoli.