FEGATO ALL VENEZIANA|
(Sauteed Calf's Liver With Onions)
4 Tbsp. olive oil
1 c. thinly sliced onions
1/4 tsp. dried sage leaves
freshly ground black pepper
2 Tbsp. wine vinegar
1 lb. calf's liver, cut
crosswise into 1/4-inch
2 Tbsp. finely chopped parsley
Heat 2 tablespoons of olive oil in a heavy 8 to 10-inch
skillet. Add the onions and cook over moderate heat, stirring
frequently, for 7 or 8 minutes. Then stir in the sage and cook
2 or 3 minutes longer, or until the onions are limp and lightly
colored. Set the skillet aside, off the heat.
Pat the liver strips dry with paper towels and season
with salt and a few grindings of pepper. In another large
heavy skillet, heat the remaining 2 tablespoons of olive oil
until a light haze forms over it. Drop in the liver strips and
saute them, turning them frequently, for 2 or 3 minutes, or
until they are lightly browned on all sides. Stir in the
onions and cook with the liver for 1 or 2 minutes. Transfer
the liver and onions to a heated platter. Immediately pour the
white wine vinegar into the skillet and boil this mixture
briskly for a minute or 2, meanwhile scraping in any browned
bits clinging to the pan. Pour the sauce over the liver and
onions and sprinkle with the chopped parsley. Serve immediate-
ly. Serves 4.
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