Fegato Alla Veneziana
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Fegato Alla Veneziana
Admin Sun Oct 25, 2009 9:03 pm
Fegato Alla Veneziana
(calf's liver with onions and white wine)
2 cups thinly sliced onions
1/2 cup butter
1/4 tsp sage
In a large skillet saut?for 10 minutes or until onion is lightly browned and
cooked.
Cut: 1 pound sliced calf's liver into thin strips.
In paper bag combine: 1/4 cup flour, 1/2 tsp salt, and 1/8 tsp freshly ground pepper. Add the calf's liver and shake bag to coat the pieces with the seasoned flour. Add liver to onions and butter and cook over high heat for 5 minutes, stirring constantly.
Put liver on warm serving platter.
To pan add: 1 Tbls minced parsley, 3 Tbls beef stock, and 3 Tbls dry white wine. Cook for 1 minute, stirring in all the brown glaze from bottom of pan. Pour over the liver and onions and serve immediately.
(calf's liver with onions and white wine)
2 cups thinly sliced onions
1/2 cup butter
1/4 tsp sage
In a large skillet saut?for 10 minutes or until onion is lightly browned and
cooked.
Cut: 1 pound sliced calf's liver into thin strips.
In paper bag combine: 1/4 cup flour, 1/2 tsp salt, and 1/8 tsp freshly ground pepper. Add the calf's liver and shake bag to coat the pieces with the seasoned flour. Add liver to onions and butter and cook over high heat for 5 minutes, stirring constantly.
Put liver on warm serving platter.
To pan add: 1 Tbls minced parsley, 3 Tbls beef stock, and 3 Tbls dry white wine. Cook for 1 minute, stirring in all the brown glaze from bottom of pan. Pour over the liver and onions and serve immediately.
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