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FEGATO ALL VENEZIANA (Sauteed Calf's Liver With Onions) 4 Tbsp. olive oil 1 c. thinly sliced onions 1/4 tsp. dried sage leaves freshly ground black pepper 2 Tbsp. wine vinegar 1 lb. calf's liver, cut crosswise into 1/4-inch strips 2 Tbsp. finely chopped parsley salt 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. 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. Pat the liver strips dry with paper towels and season 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. 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. Stir in the onions and cook with the liver for 1 or 2 minutes. Transfer the liver and onions to a heated platter. 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. Pour the sauce over the liver and onions and sprinkle with the chopped parsley. Serve immediate- ly. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |