| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Venetian |
March 1990 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 1/2 |
|
White onions; sliced |
| 1 |
ts |
Dried thyme; crumbled |
| 1 |
ts |
Rubbed or ground dried sage |
| 1 |
|
Garlic clove; flattened |
| 2 |
tb |
All purpose flour |
|
|
Salt and pepper |
| 1 |
|
12 ounce; 1/4- 1/2-inch-thick |
|
|
; calf's liver, cut |
|
|
; into strips |
| 1 |
tb |
Butter |
| 1 1/2 |
tb |
Minced fresh Italian parsley |
INSTRUCTIONS
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions,
1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender
and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon
oil to skillet. Add garlic and cook until golden brown, about 2 minutes.
Discard garlic.
Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage
in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour
mixture and toss to coat. Add butter to garlic oil and melt over
medium-high heat. Add liver and stir until beginning to brown on outside
but still pink inside, about 3 minutes. Add onions and saute until liver is
just cooked through, about 5 minutes. Stir in parsley.
Serves 2.
Bon Appetit March 1990
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