Yield: 4 Servings
|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|
|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|
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, .