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  Added: Apr 11, 2006  •  Visited (392)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sauteed Calf's Liver With Onions
(Fegato alla Veneziana)
What You Need:
  • 4 tablespoons olive oil
  • 1 cup thinly sliced onions
  • ╝ teaspoon dried sage leaves
  • 1 pound calf's liver, cut crosswise into ╝-inch strips
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons wine vinegar, preferably white
  • 2 tablespoons finely chopped fresh parsley

  • How To Cook:
    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.

    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.

    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.

    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.

    5. Stir in the onions and cook with the liver for 1 or 2 minutes. Transfer the liver and onions to a heated platter.

    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.

    7. Pour the sauce over the liver and onions and sprinkle with the chopped parsley.Serve immediately.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine ╗ Europe ╗ Italy
    Main Ingredient ╗ Meat & Poultry ╗ Veal
    Main Ingredient ╗ Vegetables ╗ Onion
    Dish ╗ Main Course

     





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