Venetian Calf Liver and Onions
photo by Diana 2
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
MsKittyKat
Wheaton, IL
Hi all - I have been member of Recipezaar for a while now. I work as an executive assistant. I love to read - read everything, but scifi/fantasy is a particular favorite. Am actually a pretty easily amused and satisfied soul....am pretty much happy all the time.