Venetian Liver and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 tablespoons olive oil |
1 1/2 white onions, sliced |
1 teaspoon dried thyme, crumbled |
1 teaspoon rubbed or ground dried sage |
1 garlic clove, flattened |
2 tablespoons all purpose flour |
salt and pepper |
1 12-ounce, 1/4- 1/2-inch-thick calf's liver, 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. 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.
2. Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver 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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