Venetian Calf Liver and Onions |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. 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:
1. Heat 3 tablespoons oil in heavy large skillet over medium heat.
2. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
3. Transfer to bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Add garlic and cook until golden brown, about 2 minutes.
6. Discard garlic.
7. Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
8. Season with salt and pepper.
9. Pat liver dry and add to flour mixture and toss to coat.
10. Add butter to garlic oil and melt over medium-high heat.
11. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
12. Add onions and sauté until liver is just cooked through, about 5 minutes.
13. Stir in parsley.
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