Venetian Liver With Polenta
Serving Size : 1 Preparation Time: 0:0
Ingredients for prepare Venetian Liver With Polenta
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | beef liver - 1 inch thick |
| 3 | tablespoons | flour |
| 1 | teaspoon | salt |
| 1/8 | teaspoon | pepper |
| 3 | tablespoons | butter or margarine |
| 3 | tablespoons | olive oil - or salad oil |
| 1 | pound | onions - sliced thin |
| 1/2 | teaspoon | sage leaves |
| 1/4 | cup | dry white wine |
| 1 | tablespoon | chopped parsley |
recipe Venetian Liver With Polenta
With paper towels pat liver dry.
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Cut into strips 1/8 inch wide. (To make liver easier to slice thinly,
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place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll
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liver in mixture, coating well. In large skillet, heat butter and 2
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tablspoons oil. Saute liver strips, turning frequently until lightly browned on all sides, about 5
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minutes. Remove and set aside. Add remaining oil to skillet. Saute onion slices, stirring
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frequently until golden, about 10 minutes. Combine liver with onion mixute. Tossing lightly, cook covered
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over low heat 5 minutes. Remove liver and onions to serving dish. To dippings in skillet add white
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wine and lemon juice, bring to a boil stirring, pour over liver and onions. Sprinkle with chopped
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parsley. Arrange squares of Polenta, over lapping aroung edge of platter.
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