New Fashioned Liver with OnionsRaise you hands, how many out there are shocked to see liver on the menu... OK .. 55.. now, how many are going to make it... :{
- 1 lb. calf's liver cut into 1 1/4 in. slices
- 4 Tbls. pure olive oil
- 2 Tbls. Fresh parsley, preferably flat Italian, or 2 tsp. dried
- 2 lg. onions, finely sliced
- 2 tbs. dry white wine
- 2 oz. butter
- salt and pepper
1) Sauté the onion in 1 oz. butter and 2 tbs. oil in a covered skillet over a low heat.
2) As the onions are cooking and the liquid is reduced, add some finely minced parsley. Set aside where they can remain hot.
3) Season the liver slices with salt and pepper.
4) Sauté the slices of liver on each side very quickly in 1 oz. butter and 2 tbs. oil over a high flame, turning with a wooden spatula to avoid pricking it with a fork.
Sprinkle with the wine turn and sauté for about 1 minute and remove from heat.
Serve with the caramelized onions and a sprinkle of parsley.. Yummmmmmmmmm