Calfs Liver Dumplings With Chianti Onion Soup Recipes

CALF'S-LIVER DUMPLINGS WITH CHIANTI ONION SOUP

Steps:

• Prepare the soup: In a large, heavy saucepan, melt the lard over medium-high heat. Add the onions and garlic and cook, adjusting the heat as needed, until caramelized, 40 to 60 minutes. Add the wine and reduce to a glaze. Meanwhile, fill a piece of cheesecloth with the star anise, cinnamon and juniper and tie into a bundle; add this and the chicken broth to the onions. Simmer about 20 minutes. Remove the spice bundle. Season to taste with salt and pepper and set aside.
• Make the dumplings: In a bowl, soak the bread in the heavy cream. In a medium sauté pan, melt the lard over medium heat. Add the onions, garlic, thyme and sage and cook until the onions are translucent. Add the wine and let it boil off. Let cool.
• Bring a small saucepan of lightly salted water to a simmer. In a food processor, blend the onion mixture, liver, egg yolks and soaked bread until a paste forms. Transfer to a large bowl and stir in the bread crumbs and flour, seasoning with salt and pepper.
• Using 2 soup spoons dipped in cold water, form an oval dumpling of the liver mixture. Test it by dropping the dumpling into the simmering water and cooking for 5 minutes. Lift from the water, slice in half and taste for seasoning and doneness. (It should be barely pink in the middle.)
• Bring the onion soup to a gentle simmer. Continue forming dumplings with the liver mixture. Simmer them in the soup; you may need to do this in batches. Divide the soup among 8 bowls with 4 to 5 dumplings in each, then top with chives and a little olive oil.

LIVER DUMPLINGS ( CALF, PORK, BEEF OR LAMB )

Steps:

• Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
• Fry onion in butter; add bread crumbs.
• Combine liver and eggs; mix well.
• Add bread crumb mixture.
• Season to taste.
• Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
• Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
• Shake pan frequently to prevent dumplings from sticking to each other.

SLICED CALF'S LIVER WITH GOLDEN ONIONS

Steps:

• Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
• Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
• Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
• Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.