Venetian Liver And Onions

Serving Size : 1
Ingredients

for prepare Venetian Liver And Onions

:

Amount	Measure	Ingredient - Preparation Method
4	tablespoons	olive oil
1 1/2		white onions - sliced
1	teaspoon	dried thyme - crumbled
1	teaspoon	rubbed or ground dried sage
1		garlic clove - flattened
2	tablespoons	all purpose flour
Salt and pepper venetian liver and onions
1	12 ounce	- 1/4- 1/2-inch-thick
calf's liver, cut into strips venetian liver and onions
1	tablespoon	butter
1 1/2	tablespoons	minced fresh Italian parsley

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic. Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and saute until liver is just cooked through, about 5 minutes. Stir in parsley. Serves 2. Bon Appetit March 1990

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