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.

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