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Liver and Onions A Fromaggio

Updated on January 6, 2015

Liver & Onions a' Fromaggio with Potatoes

Fromaggio means cheese in the Italian language and they say everything tastes better with cheese on it. Well this certainly proves it. This was the very first meal I made for my husband after we got married 44 years ago, and I'm still making it. My sister laughed at me when I told her what I was going to make. I was 21 years old at the time and naïve and didn't realize that perhaps steak would have been a better choice. But, he told me he liked liver and I liked cheese so for me it was a "no brainer".

Liver can sometimes have a tough and wild taste to it, but the milk while cooking tenderizes it and eliminates that taste. The cheese at the end makes it all creamy and cheesy. You make the potatoes and liver all in one pan and transfer it to one plate, therefore eliminated a lot of different dishes to wash afterward. Hope you enjoy it as much as my husband and children and I do. Mangiare Buono!

Health Benefits of Liver

Did you know that just 4 oz. of liver contains about 40% of protein and a significant amount of amino acids; vitamins such as B12 and minerals such as zinc?

Calves liver is more tender and milder then beef liver.

Photos of cooking process for the liver and onions

Liver & Onions a'Fromaggio with potatoes ready to eat.
Liver & Onions a'Fromaggio with potatoes ready to eat. | Source
1st step: Onions and liver in pan.
1st step: Onions and liver in pan. | Source
2nd step: After liver and onions are cooked
2nd step: After liver and onions are cooked | Source
After the milk was added.
After the milk was added. | Source

Please Vote

5 stars from 2 ratings of Liver & Onions a' Fromaggio
Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: Serves 2 people

Ingreidients

  • 1 lb. calves liver
  • 2 medium potatoes, peeled, quartered and cooked for 9 minutes with a little salt in the water
  • 1 medium onion, peeled, cut in half and sliced
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup milk
  • 3 oz. American Cheese
  • 1/2 cup water
  • To taste salt and pepper

Directions

  1. After the potatoes are cooked, drain and let them sit until you are ready for them.
  2. Put the flour in a flat dish and add salt and pepper and stir. Put 2 tablespoons of the butter in your frying pan and the olive oil and after the butter melts add the onions and add a little salt and sauté until they are soft.
  3. Dip the liver pieces in the flour and pushing the onions on the side of the pan, add the liver to the pan and let it cook, then turn and cook on the other side.
  4. Add the milk at this point and let it bubble up around the liver, then add the potatoes and more salt and pepper and the other tablespoon of butter. Stir the onions all around the liver; add the water and put the lid on and let it simmer for about 15 minutes.
  5. Remove the lid and place the slices of cheese all over the liver and potatoes and replace the lid and let cook just until the cheese melts, about 5 minutes.
  6. Transfer to your platter and serve with a side salad if you wish and sliced Italian bread.

Quiz About Liver

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Comments

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    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you Helena, It means a lot to me that you like this recipe. Liver isn't for everyone. lol Thank you also for following me.

      Blessings to you.

    • Helena Ricketts profile image

      Helena Ricketts 

      3 years ago from Indiana

      Oh my goodness! This looks and sounds amazing. We love beef liver so I'm going to have to try this.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you tobusiness or the very nice comments. I do appreciate it.

      Blessings to you.

    • tobusiness profile image

      Jo Alexis-Hagues 

      3 years ago from Lincolnshire, U.K

      I love chicken liver sauteed in garlic, but I haven't had liver of any kind in a very long time, this looks great. What better way to top up on iron, zinc, choline and all those B vitamins. Lovely story about the first meal you cooked your hubby. :)

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      LOL,, Liver and gizzards? Again another surprised, I didn't know you liked liver. I will make that one too. Maybe make the twice baked potato at the same time.

      Blessings to you.

    • Marinda Seiwell profile image

      Marinda Seiwell 

      3 years ago from Pennsylvania

      I love liver !! You don't make it for us anymore... you should do a liver and gizzards Hub Page too....but on a day when we can be there to eat it ! :)

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      I wouldn't either if I didn't see that recipe. That was 45 years ago.

    • Peggy W profile image

      Peggy Woods 

      3 years ago from Houston, Texas

      I love calves liver and onions but would never have thought to make it like this with the added milk and cheese. Thumbs up! Will have to give it a try sometime.

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