| How To Cook: |
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1. Heat 2 tablespoons of olive oil in a heavy 8- to 10-inch skillet. Add the onions and cook over moderate heat, stirring frequently, for 7 or 8 minutes.
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2. Then stir in the sage and cook 2 or 3 minutes longer, or until the onions are limp and lightly colored. Set the skillet aside, off the heat.
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3. 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 olive oil until a light haze forms over it.
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4. Drop in the liver strips and saute them, turning them frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
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5. Stir in the onions and cook with the liver for 1 or 2 minutes. Transfer the liver and onions to a heated platter.
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6. Immediately pour the white wine vinegar into the skillet and boil this mixture briskly for a minute or 2, meanwhile scraping in any browned bits clinging to the pan.
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7. Pour the sauce over the liver and onions and sprinkle with the chopped parsley.Serve immediately.
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