Liver alla romana

Yield: 4 Servings

Measure Ingredient
2 \N 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 \N Clove garlic; minced
½ teaspoon Salt
\N \N 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 \N Lemon; juice of
\N \N Buttered spaghetti with Parmesan cheese; if desired
¼ cup Finely minced parsley

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, .

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