Sunday, March 12, 2017

Fegato di Vitello Marsala con Arrosto Cipolle Primaverili

 







     Calves Liver Marsala with Roasted Spring Onions! 
     Many people have suffered through a meal of tough, chewy, overcooked beef liver in the past.  A shoe leather liver experience is enough to turn anybody completely off for a lifetime.  Some kinds of liver are milder tasting than others.  Beef liver has a very strong flavor when compared to veal liver or calves liver.  Beef liver is much tougher too.  Both veal liver and calve's liver have a much lighter agreeable flavor.
     I have published several classic veal liver recipes in the past.  Many of the veal liver recipes are classic Italian entrées.  Veal Liver Marsala is not a classic Italian entrée, like Scallopini Marsala, but it is popular none the less.  Veal Liver Marsala is a chef's creation and it is a good one at that.
     The sauce Veal Liver Marsala is usually garnished with sliced onions or mushrooms.  Roasted Spring Onions add a nice touch!  Spring Onions are a little bigger than Scallions or Green Onions.  Spring Onions are basically freshly sprouted onion shoots and the bulbs are still small.
     Spring Onions are called Cebollitas in the American West.  East of the Rockies they are called Ramps or Spring Onions.  Mexican Cebollitas can easily be found in Latin food markets year round, but they can be harvested in wild meadows when the first green growth of spring begins.
     In Italian, Cipolline usually refers to small onions, but most often Cipolline refers to a specific small flat onion bulb.  In order to avoid confusion, the word Cipolline should not be used to describe the Spring Onions in today's recipe title.  Cipolle Primaverili is a better choice for describing the onions in today's recipe.  The flavor of oven roasted Cipolle Primaverili is delicious with calves liver and Marsala Sauce!
     California Marsala is not usually a good choice for cooking, but there are a few exceptions to the rule.  California Marsala usually is a blend of imported Sicilian bulk White Marsala Wine from a bumper crop year, that is fortified with California Brandy, but there usually is no oak barrel aging process involved.  This means that no matter how much California Marsala is added to the pan, the flavor will taste weak when compared to a sauce that is made with an authentic Italian Marsala.
     A traditional Marsala Wine Sauce is best when it is made with imported Italian Marsala Wine.  A sweet or dry imported Sicilian Marsala that is aged for one year in oak barrels is a good choice.  The Italian word "Fine" on a Marsala bottle designates aging of over one year.  The words "Oro" (Golden) or "Ambra" (Amber) designate the color of the Marsala.  "Rubio" (Ruby) designates Marsala that is made with red grape varietals.  Rubio Marsala is an option too.  Top shelf Sicilian extra aged Marsala Wines are high quality and they do command a price, so extra aged Marsala is better served on its own.

     Garlic and Roasted Red Pepper Orzo: 
     This recipe yields about 1 1/3 cups.  (2 portions)
     Orzo Pasta is often served in place of rice in fine dining restaurants.  Orzo can be flavored with ingredients that are use to make Italian Risi.    
     Step 1:  Cook 1/2 cup of orzo pasta in a sauce pot of boiling water over high heat till it is al dente.
     Use a fine mesh strainer to drain the hot water off of the pasta.
     Cool the pasta under cold running water.
     Drain off the excess water.
     Step 2:  Heat a sauce pot over medium low heat.
     Add 1 1/2 tablespoons of olive oil.
     Add 2 thin sliced garlic cloves.
     Sauté the till the garlic is a golden color.
     Step 3:  Add 3 tablespoons of finely chopped roasted red bell pepper.
     Sauté for a few seconds.
     Step 4:  Add the reserved al dente cooked orzo pasta.
     Add 2 tablespoons of water.
     Add sea salt and black pepper to taste.
     Stir the ingredients occasionally till the pasta reheats.
     Step 5:  Remove the pot from the heat.
     Keep the Garlic and Roasted Red Pepper Orzo warm on a stove top or in a 135ºF bain marie.

     Arrosto Cipolle Primaverili:  
     This recipe yields enough to garnish 1 entrée.
     Step 1:  Trim the ends of 8 small Cebollitas (Spring Onions), so they are all the same length.
     Step 2:  Heat a wide sauté pan over medium heat.
     Add 1 1/2 tablespoons of blended olive oil.
     Add the trimmed Cebollitas.
     Add 1 pinch of sea salt and black pepper.
     Toss the Cebollitas with the hot olive oil for a few seconds.
     Step 3:  Remove the pan from the heat.
     Place the pan in a 350ºF oven.
     Shake the pan in the oven occasionally, so the Cebollitas roast evenly.
     Roast the Cebollitas till a few light brown highlights appear on the bulbs.
     Step 4:  Remove the pan from the oven.
     Keep the Roasted Cebollitas warm on a stove top.

     Fegato di Vitello Marsala con Arrosto Cipolle Primaverili: 
     This recipe yields 1 entrée.
     Step 1:  Select 2 thin slices of calves liver that weigh 4 to 5 ounces apiece.
     Lightly season with sea salt and black pepper.
     Dredge the calves liver slices in plain flour.
     Step 2:  Heat a wide sauté pan over medium heat.
     Add 1 tablespoon of unsalted butter.
     Add 2 tablespoons of olive oil.
     Add the 2 floured slices of calves liver.
     Sauté the calves liver on both sides, till it is almost cooked to the desired finish temperature.
     Step 3:  Remove the pan from the heat.
     Remove the sautéed calves liver slices from the pan and set them aside on a platter.
     Drain the excess oil and butter out of the pan, but leave about 1/2 tablespoon in the pan.
     Step 4:  Place the pan back over medium heat.
     Add 1 chopped garlic clove to the oil that remains in the pan.
     Sauté till the garlic starts to turn a golden color.
     Step 5:  Add 1/2 cup of marsala wine.
     Add 1 cup of rich beef broth.
     Rapidly simmer and reduce till 1 cup of sauce remains.
     Step 6:  Reduce the temperature to medium low heat.
     Return the sautéed liver slices to the pan.
     Simmer and reduce till the sauce becomes a very thin glace consistency.
     Step 7:  Remove the liver slices from the pan.
     Set the liver slices on the front half of a plate, so they overlap.
     Set the plate aside on a stove top.
     Step 8:  Add the Roasted Cebollitas to the thin sauce in the pan.
     Simmer and reduce the sauce till it is a thin consistency that can glaze a spoon.
     Step 9:  Remove the pan from the heat.
     Place the Cebollitas on top of the liver slices on the plate.
     Spoon the Marsala Sauce over the Calves Liver and Roasted Cebollitas.
     Step 10:  Use a ring mold to place the Garlic and Roasted Red Pepper Orzo Pasta on the back half of the plate.
     Serve with a vegetable of your choice.  (Sautéed Sliced Zucchini is a nice choice.)
     Garnish the plate with an Italian Parsley sprig.

     Fegato di Vitello Marsala con Arrosto Cipolle Primaverili is tasty beyond belief!  

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