Wednesday, December 17, 2008

Calf liver and onions

Calf liver and onions

3/4 lb fresh calf liver sliced 1/2 inch thick
1/2 cup flour
1 large onion
4 or so tablespoons of olive oil
salt and pepper to taste

Slice the onion in half, and then into wedges about 1/4" thick at the outer edge
In a large frying pan, cook the oniions. Don't add any oil; you want the onions to char a little and wilt.
Season the flour with salt and pepper to taste. A tablepoon of salt and a teaspoon of pepper are a starting point.
add olive oil to the frying pan.
Dredge the liver in the seasoned flour and add it to the frying pan
Cook liver to taste -- but if it's really fresh, a little rarer is often very good. Flip ONCE only

You can also add bacon and use the bacon fat as your frying fat if you choose. I'll probably do that tommorow.

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