Calf Liver With Zucchini Recipe
Ingredients
| 1 lb. calf liver in very thin pieces | ||
| Zucchini | 1 Pound | |
| Onion | 1 Small | |
| Butter | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Generous pinch of freshly ground white pepper | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Oil | 1 Tablespoon | |
| Basil leaves | 8 | |
Directions
Spread out the liver slices on a plate and refrigerate 20 minutes.
Wash, dry and thinly slice the zucchini.
Slice the peeled onion into rings.
Heat the butter in a large pan and saute the onion.
Add the zucchini slices, season with salt and pepper, and add the wine.
Bring the vegetables to a boil and simmer 10 minutes covered over low heat.
Cut the pieces of liver into thin strips, dust with flour and saute in the oil, then add to the zucchini.
Wash and pat the basil dry, chop and add to the zucchini and liver.
Heat the dish again and season with salt and pepper.
This is very good with rice.
Wash, dry and thinly slice the zucchini.
Slice the peeled onion into rings.
Heat the butter in a large pan and saute the onion.
Add the zucchini slices, season with salt and pepper, and add the wine.
Bring the vegetables to a boil and simmer 10 minutes covered over low heat.
Cut the pieces of liver into thin strips, dust with flour and saute in the oil, then add to the zucchini.
Wash and pat the basil dry, chop and add to the zucchini and liver.
Heat the dish again and season with salt and pepper.
This is very good with rice.
Chef
