Venetian liver and onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 1½ | White onions; sliced | |
| 1 | teaspoon | Dried thyme; crumbled |
| 1 | teaspoon | Rubbed or ground dried sage |
| 1 | Garlic clove; flattened | |
| 2 | tablespoons | All purpose flour |
| Salt and pepper | ||
| 1 | 12 ounce; 1/4- 1/2-inch-thick | |
| ; calf's liver, cut | ||
| ; into strips | ||
| 1 | tablespoon | Butter |
| 1½ | tablespoon | Minced fresh Italian parsley |
Directions
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, ½ teaspoon thyme and ½ teaspoon sage and saute until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes.
Discard garlic.
Combine flour, remaining ½ teaspoon thyme and remaining ½ teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and saute until liver is just cooked through, about 5 minutes. Stir in parsley.
Serves 2.
Bon Appetit March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.