Venetian Calf's Liver with Onions

Recipe by Mamie37
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement