VENETIAN LIVER AND ONIONS

Venetian Liver and Onions image

Provided by Lydia Ravello

Yield Serves 2

Number Of Ingredients 10

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
1 12-ounce, 1/4- 1/2-inch-thick calf's liver, cut into strips
1 tablespoon butter
1 1/2 tablespoons minced fresh Italian parsley

Steps:

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté 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 sauté until liver is just cooked through, about 5 minutes. Stir in parsley.