Calf*s Liver Venetian Style (Fegato alla Veneziana) 2 lbs (1 Kg) calf*s liver, very thinly sliced 4 Tbs (60 ml) olive oil 2 large onions, very thinly sliced Salt and freshly ground pepper to taste Trim the liver of any membranes and veins. Cut into match stick size pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long. Heat the oil in a large skillet over moderate heat and saute the onions for 20 to 25 minutes, until limp and slightly browned. Remove the onions to a plate, leaving as much oil in the skillet as possible. Turn the heat to high and saute the liver for 3 to 4 minutes, just until it loses its pink color. Add the onions and season with salt and pepper. Serve immediately. Serves 4 to 6. Do you enjoy receiving a free recipe every day? Then please consider making a contribution to help keep them coming. Even a small amount helps and is greatly appreciated  Calf*s Liver Venetian Style (Fegato alla Veneziana) 2 lbs (1 Kg) calf*s liver, very thinly sliced 4 Tbs (60 ml) olive oil 2 large onions, very thinly sliced Salt and freshly ground pepper to taste Trim the liver of any membranes and veins. Cut into match stick size pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long. Heat the oil in a large skillet over moderate heat and saute the onions for 20 to 25 minutes, until limp and slightly browned. Remove the onions to a plate, leaving as much oil in the skillet as possible. Turn the heat to high and saute the liver for 3 to 4 minutes, just until it loses its pink color. Add the onions and season with salt and pepper. Serve immediately. Serves 4 to 6. Andrea
(`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
