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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Mario Batali rarely if ever misses his mark. This 2001 Food Network recipe makes the point. His ingredient list is limited and his directions are succinct in their simplicity. The proof is in the empty plates. Thanks Mario


3 TB of EVOO
3 TB of Butter
2 Onions, very thinly sliced
Sea or Kosher Salt
1 lb of Calves Liver, sliced medium
1/3 C Red Wine (I used Marsala)
A few drops of Red Wine Vinegar


1. Heat the EVOO with 2 TB of the Butter in a large, heavy saute pan over a medium flame.

2. Add the Onions & cook them over low heat until they are very soft but not colored, for literally 45 minutes.

3. Salt the Onions & remove them to a warm platter. Add the Liver to the pan, Salting & cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the Liver over the Onions and keep warm.

3. Add the Wine to the pan & scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add the remaining TB of Butter & pour it over the Liver and Onions. Drizzle the Vinegar over & serve immediately

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