Calfs Liver Dumplings With Chianti Onion Soup Recipes

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.

Steps:

• 1. In a food processor put the liver, onion, parsley, water, eggs, butter, nutmeg and marjoram. Process until smooth. Add flour to make a soft dough, stiff enough to hold it's shape when dropped into the boiling broth. Drop dumplings in broth and cook 15 minutes.
• 2. You can serve this as a hearty soup or drain the dumplings and serve them in sauteed butter and onions as a main dish.
• 3. I am posting picture of them both ways.

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.

Steps:

• In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.

Steps:

• Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.

Steps:

• Cover breadcrumbs with milk and wait until breadcrumbs soaks milk. Mince garlic, onion parsley leaves and add marjoram.
• Sauté onion on butter until becomes translucent.
• Mince the liver and sauté them shortly on butter with onion and garlic (just to become grey).
• Add eggs, parsley, marjoram, salt, pepper. Mix well all ingredients and shape them into balls approximately 1 inch in diameter.
• Cook them in hot soup 3-5 minutes (depends on size). Be careful, soup mustn't wildly boil otherwise dumpling will disintegrate.
• If you want to freeze them put them on foil on hard surface making sure they don't touch each other. Freeze them completely and than put into bag. You can take them one by one and follow the above mentioned cooking procedure.

Steps:

• To make the relish, put the onions, juniper and thyme in a large saucepan, season with 1 tsp salt and a little pepper. Cook on a high heat for 10 mins, stirring regularly as the onions start to soften. Add the vinegar, sugar and 100ml water. Cover, boil for 5 mins, then uncover and simmer gently for 5 mins or until soft and with a little juice remaining. Meanwhile, remove large tubes, membrane or gristle from the liver. Pat dry with kitchen paper.
• Heat 1 tsp oil in a large frying pan and add the prosciutto. Fry for 1 min each side or until golden and crisp. Set aside on a plate and keep warm in a low oven.
• Add a splash more oil to the pan. Dust the liver slices in the flour and pat away any excess. Place the liver in the hot pan, scatter the sage in, then fry for 1 min each side if the liver is sliced thinly, longer if thicker. When the liver is golden and just pink in the middle, transfer it and the crisped sage to the plate in the oven.
• Return the pan to the hob and add the Marsala. Boil until syrupy. Let the butter melt into this sauce, season to taste, then set aside. If your sauce reduces too quickly, just add a little water. Plate up the liver, prosciutto, sage and warm onion relish, then spoon over the sauce. Serve with seasonal greens and potatoes, if you like.

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.