Calf's Liver with Raisins

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Second Course

Ingredients:

Serves 4:
400g (14oz) calf's liver (cut in four slices)
40g (3 Tbsp) butter
½ Tbsp tomato sauce
1 Tbsp of Sultana raisins (soak in water and wine to soften)
1 Tbsp of Port
1 Tbsp of Cognac
Aceto Balsamico Tradizionale di Modena "Umberto" (to taste)
salt and pepper (to taste)

Preparation:

Brown and cook the liver slices in butter keeping them soft. Add the raisins, tomato sauce, Port and Cognac. Stir gently to make a soft and smooth sauce. Add the salt and pepper. Just before serving while the food is still warm, pour four drops of Traditional Balsamic Vinegar of Modena "Umberto" Pedroni on each slice of liver.