| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Spanish |
Costa, Del, Nosh |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 3 |
lg |
Spanish onions; sliced thinly |
| 1 |
|
Glass palo cortado sherry or 'cream' |
|
|
; dessert sherry |
| 2 |
lb |
Chicken livers; cleaned |
|
|
Sea salt and black pepper |
INSTRUCTIONS
Cook onions in the oil for 20 minutes until soft and sweet. Stir in
the sherry and cook for 5 minutes. Drain juice off and reserve onions
on a warm plate. Heat the pan to high heat and drop the livers into
the onion oil and sherry juices and cook until medium rare, then stir
in the reserved onions.
Season and serve.
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