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Calf Liver With Zucchini

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  Calf liver 1 Pound (In Very Thin Pieces)
  Zucchini 1 Pound
  Onion 1 Small
  Butter 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1 Pinch (Generous Pinch)
  Dry white wine 1⁄2 Cup (8 tbs)
  Flour 1 Tablespoon
  Oil 1 Tablespoon
  Basil leaves 8

Spread out the liver slices on a plate and refrigerate 20 minutes.
Wash, dry and thinly slice the zucchini.
Slice the peeled onion into rings.
Heat the butter in a large pan and saute the onion.
Add the zucchini slices, season with salt and pepper, and add the wine.
Bring the vegetables to a boil and simmer 10 minutes covered over low heat.
Cut the pieces of liver into thin strips, dust with flour and saute in the oil, then add to the zucchini.
Wash and pat the basil dry, chop and add to the zucchini and liver.
Heat the dish again and season with salt and pepper.
This is very good with rice.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1250 Calories from Fat 548

% Daily Value*

Total Fat 56 g86.9%

Saturated Fat 17.6 g88.1%

Trans Fat 0 g

Cholesterol 1568.5 mg522.8%

Sodium 1381.5 mg57.6%

Total Carbohydrates 58 g19.3%

Dietary Fiber 7.8 g31.2%

Sugars 14.3 g

Protein 105 g210.1%

Vitamin A 3545.7% Vitamin C 146.3%

Calcium 13.4% Iron 178.5%

*Based on a 2000 Calorie diet

Calf Liver With Zucchini Recipe