Ingredients
- 4 slices calf’s liver, about 1 1/4 pounds
- ¼ cup instant flour for dredging
- 1 tablespoon olive oil
- ¾ cup finely chopped onions
- Salt and freshly ground pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 tablespoons finely chopped fresh sage or 1 tablespoon dried
- 2 tablespoons Cognac
- 2 tablespoons chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
365 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 29 grams protein; 488 milligrams cholesterol; 112 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
- Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
- Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
- Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).
About 30 minutes
Dining and Cooking