| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
|
Green onions |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Liver; sliced very thin |
| 1/2 |
c |
All-purpose flour |
| 2 |
md |
Onions; diced |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 |
ts |
Italian crushed hot red pepper |
| 1/2 |
ts |
Dried leaf oregano |
| 1/2 |
ts |
Dried leaf basil |
| 1/2 |
ts |
Dried leaf marjoram |
| 1 |
cn |
(8-oz) tomato sauce |
| 1/4 |
c |
Dry red wine |
| 1 1/2 |
tb |
Wine vinegar |
| 1/2 |
|
Lemon; juice of |
|
|
Buttered spaghetti with Parmesan cheese; if desired |
| 1/4 |
c |
Finely minced parsley |
INSTRUCTIONS
Trim roots & any wilted tops from green onions. Cut each onion in half
lengthwise; then in quarters crosswise; very thinly slice each piece. Set
aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge
liver slices in flour. When butter is melted & hot, add liver. Then add
diced onions, green onions & garlic; cook until liver & onions are lightly
browned. Turn liver & season with salt, black pepper, crushed red pepper &
herbs. Cook until browned on second side, adding more butter & oil as
needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice;
pour over liver; reduce heat so sauce simmers. Cook a few minutes until
flavors are blended. Taste & adjust seasonings. Place liver slices on
warmed plates or arrange around mound of spaghetti on platter if desired.
Top with sauce, sprinkle with parsley & serve. Makes 4 servings. TIP: To
prepare spaghetti, cook enough dried spaghetti for 4 servings according to
package directions. Drain & toss with 1/4 cup extra-virgin olive oil and
1/4 cup melted unsalted butter. Then toss with 1/2 cup or more freshly
grated Parmesan cheese.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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