Liver alla romana
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Green onions | |
| 1 | tablespoon | Unsalted butter |
| 2 | tablespoons | Olive oil |
| 1 | pounds | Liver; sliced very thin |
| ½ | cup | All-purpose flour |
| 2 | mediums | Onions; diced |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
| 1 | teaspoon | Italian crushed hot red pepper |
| ½ | teaspoon | Dried leaf oregano |
| ½ | teaspoon | Dried leaf basil |
| ½ | teaspoon | Dried leaf marjoram |
| 1 | can | (8-oz) tomato sauce |
| ¼ | cup | Dry red wine |
| 1½ | tablespoon | Wine vinegar |
| ½ | Lemon; juice of | |
| Buttered spaghetti with Parmesan cheese; if desired | ||
| ¼ | cup | Finely minced parsley |
Directions
Trim roots & any wilted tops from green onions. Cut each onion in half lengthwise; then in quarters crosswise; very thinly slice each piece. Set aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge liver slices in flour. When butter is melted & hot, add liver. Then add diced onions, green onions & garlic; cook until liver & onions are lightly browned. Turn liver & season with salt, black pepper, crushed red pepper & herbs. Cook until browned on second side, adding more butter & oil as needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice; pour over liver; reduce heat so sauce simmers. Cook a few minutes until flavors are blended. Taste & adjust seasonings. Place liver slices on warmed plates or arrange around mound of spaghetti on platter if desired.
Top with sauce, sprinkle with parsley & serve. Makes 4 servings. TIP: To prepare spaghetti, cook enough dried spaghetti for 4 servings according to package directions. Drain & toss with ¼ cup extra-virgin olive oil and ¼ cup melted unsalted butter. Then toss with ½ cup or more freshly grated Parmesan cheese.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .