Calves' Liver Venetian Style Recipe
Try out this Calves' Liver Venetian Style for once ! You are sure to remain loyal to it forever! Try your hand at this European recipe of Calves' Liver Venetian Style, which makes you keep asking for more. It is served as a delicious Main Dish. Never ever miss out on this great Calves' Liver Venetian Style recipe.
Ingredients
1-1/2 lb calves' liver, sliced 1 inch thick
1/4 cup flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/4 cup olive or salad oil
2 lb onions, thinly sliced
1/2 teaspoon dried sage leaves
1/4 cup dry white wine
1 tablespoon lemon juice
2 tablespoons chopped parsley
Directions
With paper towels, pat liver dry.
Cut into strips 1/8 inch wide (see Note).
On sheet of waxed paper, combine flour, salt, and pepper.
Roll liver in mixture, coating well.
In large skillet, heat butter and 2 tablespoons oil.
Saute' liver strips, turning frequently, until lightly browned on all sides—about 5 minutes.
Remove, and set aside.
Add remaining oil to skillet.
Saute onion slices, stirring frequently, until golden—about 10 min- utes.
Add sage.
Cook, covered, over low heat 5 minutes.
Combine liver with onion, tossing lightly.
Cook, covered, over low heat 5 minutes.
Remove liver and onion to serving dish.
To drippings in skillet, add white wine and lemon juice; bring to boiling, stirring.
Pour over liver and onion.
Sprinkle with chopped parsley.
Nice served with slices of hot polenta.
Makes 6 to 8 servings.
Note: To make liver easier to slice thinly, place in
freezer long enough to chill thoroughly.
Cut into strips 1/8 inch wide (see Note).
On sheet of waxed paper, combine flour, salt, and pepper.
Roll liver in mixture, coating well.
In large skillet, heat butter and 2 tablespoons oil.
Saute' liver strips, turning frequently, until lightly browned on all sides—about 5 minutes.
Remove, and set aside.
Add remaining oil to skillet.
Saute onion slices, stirring frequently, until golden—about 10 min- utes.
Add sage.
Cook, covered, over low heat 5 minutes.
Combine liver with onion, tossing lightly.
Cook, covered, over low heat 5 minutes.
Remove liver and onion to serving dish.
To drippings in skillet, add white wine and lemon juice; bring to boiling, stirring.
Pour over liver and onion.
Sprinkle with chopped parsley.
Nice served with slices of hot polenta.
Makes 6 to 8 servings.
Note: To make liver easier to slice thinly, place in
freezer long enough to chill thoroughly.
