Prep 10 mins
Cook 30 mins
Not sure why my Aunt called this Venetian or where the recipe orginated from (I am transcribing all my family's recipes slowly but surely), but it is a good liver preparation. This is excellent served with buttery mashed potatoes.
- 4 tablespoons olive oil
- 1 1⁄2 white onions, sliced
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon rubbed sage or 1 teaspoon ground sage
- 1 garlic clove, flattened
- 2 tablespoons all-purpose flour
- salt and pepper
- 12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
- 1 tablespoon butter
- 1 1⁄2 tablespoons minced fresh Italian parsley
- Heat 3 tablespoons oil in heavy large skillet over medium heat.
- Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté 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 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
- Season with salt and pepper.
- Pat liver dry and add 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 sauté until liver is just cooked through, about 5 minutes.
- Stir in parsley.
I had no trouble deciding which of your recipes to make. I saw 'liver', and looked no further. :) This is a lovely version of one of my favourites. The addition of thyme and sage is wonderful. I also liked how it was cut up into strips. I'd never seen that before. Although a little more work than the usual 'throw it in the pan' preparation, I'll be making this again. Thanks MsKittyKat. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
This recipe sounds great, I havent made it yet though, sorry.. the reason I am replying is to tell you that Venetian means it is from (Venice Italy) :-) Happy cooking..