Wonderful liver and onions.
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 saute 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.
Penny from WI
http://www.nancyskitchen.com
