Fegato di vitello al balsamico

A modern approach to Liver and Onions? 'Nay lad, tha simmers it wi bits o' bacon and onions for several hours, and add some tomater sauce at t'end like them 'airy bikers tell thee'.

Well I always made mine in the time honoured way as above and so long as there was a sausage in with it too the kids ate it and liked it. Tho on occasion I would 'spot check' the children's pockets and under the table for unwanted offal...

Anyway this is a 'Liver and Onions' Italian dish in the style of Giorgio Locatelli a recipe that's so good, you'll revisit this dish frequently. And it's easy and quick.

First slice your onions, at least two, and set to fry in a little olive oil until clear and starting to brown, sprinkle them with a little salt as this will speed up the process, put your spuds on to boil.

Put a handful of sultanas in a mug and cover them with boiling water.

Dredge your liver (I prefer lambs) in seasoned flour, on both sides (if you make a couple of long shallow cuts down the length of the liver it won't curl up as much when frying). Remove the onions from the pan and add a little butter and a dash of olive oil and a couple of sage leaves if you have some, fry the liver until nicely browned all over, maybe two or three minutes either side.

Then put the onions back into the pan and add the drained sultanas and a couple of ounces of pine nuts, and about a third of a mug of balsamic vinegar, turn the heat up a bit and stir for a minute or two as the vinegar evaporates and deglazes the frying pan, at this point your kitchen smells awesome.

Slice a piece of liver and check for cooking although the liver can be just a little pink, but that's your choice.

Slice the liver and serve as above, with it's lovely sticky sweet sauce.

Buon Appetito