Venetian Style Liver Recipe
Ingredients
| 1 lb sliced calves' liver | ||
| Seasoning salt | 1 To taste | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Small, chopped | |
| 1/4 clove garlic, crushed or 1/4 tsp garlic salt | ||
| 1/2 cup dry white wine or 1 tbs lemon juice plus 1/3 cup chicken broth | ||
| Parsley | 2 Tablespoon, chopped | |
| Hot cooked vermicelli or noodles | ||
| Parmesan cheese | ||
Directions
Wipe calves' liver and remove any skin from the edges.
Dust lightly with seasoning salt and flour.
Cut into 1 x 2-inch strips.
Heat the butter and swirl in the pan.
When bubbly add the onion and stir-fry until transparent.
Push to the side of the pan and add the liver.
Cook quickly on both sides.
Gash one piece to the centre and when pinkness disappears remove liver and keep hot.
Add garlic, wine and parsley to the pan.
Stir quickly until mixture boils.
Add freshly ground black pepper and pour over the liver.
Dust lightly with seasoning salt and flour.
Cut into 1 x 2-inch strips.
Heat the butter and swirl in the pan.
When bubbly add the onion and stir-fry until transparent.
Push to the side of the pan and add the liver.
Cook quickly on both sides.
Gash one piece to the centre and when pinkness disappears remove liver and keep hot.
Add garlic, wine and parsley to the pan.
Stir quickly until mixture boils.
Add freshly ground black pepper and pour over the liver.
Chef
