Venetian Calf's Liver with Onions

DIRECTIONS

• Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet.
• Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently.
• Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored.
• Set aside, off heat.
• Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper.
• In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it.
• Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
• Stir in the onions and cook with the liver for 1 or 2 minutes.
• Transfer the liver and onions to a heated platter.
• Immediately pour the white wine vinegar into the skillet and deglaze.
• Pour the sauce over the liver and onions and sprinkle with the chopped parsely.
• Serve immediately.