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Ingredients
- 4 Tbsp. extra-virgin extra virgin olive oil
- 4 Tbsp. unsalted butter
- 8 x onions very thinly sliced Salt to taste
- 1 lb calves liver thinly sliced
- 1/3 c. red wine A few drops of aceto tradizionale
Directions
- Heat the extra virgin olive oil with 3 Tbsp. of the butter in a large, heavy saute/fry pan over a medium flame. Add in the onions and cook them over low heat till they are very soft but not colored, for literally about 1 hour.
- Salt the onions and remove them to a hot platter. Add in the liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the liver over the onions and keep hot.
- Add in the wine to the pan and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add in the remaining Tbsp. of butter and pour it over the liver and onions. Drizzle the vinegar over and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 222 | 70% |
| Total Fat 25.22g | 32% |
| Saturated Fat 9.24g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 11mg | 0% |
| Potassium 318mg | 9% |
| Total Carbs 19.01g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 8.53g | 6% |
| Protein 2.31g | 4% |
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