Click here to advertise on CatholicCulture.org

Catholic Recipe: Italian Style Liver

    INGREDIENTS

  • 1 1/2 pounds calf's liver, thinly sliced
  • flour
  • salt, pepper
  • 4 tablespoons butter, divided
  • juice of 1 lemon
  • Details

  • Serves: 4
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Also Called: Fegato l' Italiana

In some sections of Europe it became a custom to serve liver on St. Anthony's Day. The origin of this tradition is not known; it might have been occasioned by a pre-Christian practice of eating liver at the time of the summer solstice, which in the Middle Ages fell around St. Anthony's Day because of the progressive slowdown of the Julian calendar (which was corrected by Pope Gregory XIII in the sixteenth century).

DIRECTIONS

Sprinkle liver lightly with flour, salt and pepper. Brown each side in 2 tablespoons heated butter in skillet. Add remaining butter, shake pan; cook over low heat 5 minutes. Sprinkle liver with lemon juice before serving.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Using the figure of Pope Francis for evangelization 17 hours ago
If Catholic priests never preach on sexual morality, be suspicious 17 hours ago
On Bishops and Jesuits, Saints and Angels September 30
Bishop Finn in Kansas City: Not quite up to date? September 30
Oh, that sort of misconduct September 29

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - September 18
Cardinal Parolin: UN must protect innocents from Islamic State CWN - September 30