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| Liver Alla Romana Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 4
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Ingredients
2 green onions
1 tablespoon unsalted butter
2 tablespoon olive oil
1 lb liver; sliced very thin
1/2 cup all-purpose flour
2 medium onions; diced
1 clove garlic; minced
1/2 teaspoon salt
1 freshly ground black pepper
1 teaspoon italian crushed hot red pepper
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/2 teaspoon dried leaf marjoram
1 can (8-oz) tomato sauce
1/4 cup dry red wine
1 1/2 tablespoon wine vinegar
1/2 lemon; juice of
1 buttered spaghetti with parmesan ch; eese, if desired
1/4 cup finely minced parsley
Cooking Directions:
Trim roots & any wilted tops from green onions. Cut each onion in half lengthwise; then in quarters crosswise; very thinly slice each piece. Set aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge liver slices in flour. When butter is melted & hot, add liver. Then add diced onions, green onions & garlic; cook until liver & onions are lightly browned. Turn liver & season with salt, black pepper, crushed red pepper & herbs. Cook until browned on second side, adding more butter & oil as needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice; pour over liver; reduce heat so sauce simmers. Cook a few minutes until flavors are blended. Taste & adjust seasonings. Place liver slices on warmed plates or arrange around mound of spaghetti on platter if desired. Top with sauce, sprinkle with parsley & serve. Makes 4 servings. TIP: To prepare spaghetti, cook enough dried spaghetti for 4 servings according to package directions. Drain & toss with 1/4 cup extra-virgin olive oil and 1/4 cup melted unsalted butter. Then toss with 1/2 cup or more freshly grated Parmesan cheese.
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
meats
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