2 tbsp extra virgin olive oil
1 1/2 oz butter
1 lb red onions,thnly sliced
1 lb calf’s liver,thinly sliceg
2 tbsp plain flour
6 sage leaves
4 tbsp Marsala wine
2 tbsp red wine
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
Heat the oil and half the butter in a large frying pan. Add the onions and cook over low heat for 15 minutes,until they become very soft and transculent.
Meanwhile,pat the liver dry on kitchen paper and then cut it into strips 1/2 in wide. Put the flour on a alrge plate and season with salt and pepper. Coat the liver in the seasoned flour.
Remove the onions from the pan with a slotted spoon and keep warm. Raise the heat and add the liver and sage leaves to the pan. Cook over a high heat for 2 minutes,until browned.
Add the Marsala and red wine to the pan and cook for 2 minutes,until slightly reduced.
Return the onions to the pan, then stir in the remaining butter and the parsley. Cook for 2 minutes and serve immediately.
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This post was written by admin on March 15, 2011
