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Ingredients
- 1 lrg onion finely sliced in rings
- 12 Tbsp. extra virgin extra virgin olive oil
- 8 x 75g thin slices of calves liver cut into diagonal strips seasoned plain flour
- 4 Tbsp. balsamic vinegar
- 1 x salt and freshly grnd pepper
- 2 Tbsp. minced fresh chervil
Directions
- Fry the onion gently in the oil till it begins to brown.
- Meanwhile dust the liver with flour patting off any excess and put in to the pan increasing the heat and turning continuously for 2 min.
- Continue adding the balsamic vinegar salt and pepper and serve sprinkled with chervil.
- In Italy you are given calves liver when you are under the weather or possibly a little anameic but which may be which its benefits are ony an old wives tale. However liver is delicious especialy when it i sfried quickly so which it becomes crunchy on the outside and stays juicy on the inside.
- To accompany this I would suggest small cubed sauteed potatoes with garlic and rosemary.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 359 | 93% |
| Total Fat 40.57g | 51% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 113mg | 3% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.82g | 3% |
| Protein 0.67g | 1% |
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