VENETIAN LIVER AND ONIONS

Venetian Liver and Onions image

Number Of Ingredients 6

3 tablespoons olive oil
3 large onions, thinly sliced
1 1/2 pounds calves liver, trimmed and cut into very thin strips
salt and freshly ground black pepper
1 tablespoon white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley

Steps:

1 In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and cook, stirring often, until the onions are very tender and golden, about 15 minutes. Add a little water if necessary to prevent them from browning. 2 Scrape the onions onto a plate. Add the remaining oil to the skillet and heat over medium heat. Add the liver and salt and pepper to taste. Raise the heat to high and cook, stirring often, until the liver just loses its pink color, about 5 minutes. 3 Return the onions to the pan and add the vinegar. Stir until the onions are heated through, about 3 minutes. Sprinkle with the parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves