Recipe: (Italy) Veal Liver with Marsala

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

June 1, 2023

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Veal Liver with Marsala
Region: Italy
Category: Variety Meats
Season: Any
Difficulty: Easy and Quick

The most important thing to remember when cooking liver is that overcooked liver will only remind you of why you hated it as a child. Liver should have a distinctive taste not a strong taste. Overcooked liver tastes like shoe leather. Liver is delicate and requires quick, hot cooking, literally tossed in a pan for a few minutes, and then it will melt in your mouth.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 15 minutes

5 tablespoons unsalted butter

12 scallions, white part only, finely chopped

3 garlic cloves, finely chopped

3/4 cup finely chopped fresh parsley

1 pound veal liver, cut into bite-sized pieces

3/4 cup dry Marsala wine

Salt and freshly ground black pepper to taste

1. In a large skillet, melt the butter over medium-high heat and once it has stopped bubbling cook the scallions, garlic, and parsley until soft, stirring, 2 to 3 minutes.

2. Add the liver and sear for 1 to 2 minutes a side then add the Marsala, scrape the bottom of the skillet, season with salt and pepper, cover, and cook for 3 minutes. Remove the liver and arrange on a serving platter and cover with the sauce. Serve immediately.

Variation:

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Posted: 01/02/2007

If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books. This is a lively reference book that contains a generous number of workable recipes. Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently. Voted Top 10 Cookbooks of 2001
- William Rice, Chicago Tribune

[Mediterranean Feast] The Saveur 100. Voted Most Delicious History Book You Can Cook From. “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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