Free Recipe Liver Alla Romana
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Liver Alla Romana Recipe
2 Green onions
1 tb Unsalted butter
2 tb Olive oil
1 lb Liver; sliced very thin
1/2 c All-purpose flour
2 md Onions; diced
1 Clove garlic; minced
1/2 ts Salt
Freshly ground black pepper
1 ts Italian crushed hot red
-pepper
1/2 ts Dried leaf oregano
1/2 ts Dried leaf basil
1/2 ts Dried leaf marjoram
1 cn (8-oz) tomato sauce
1/4 c Dry red wine
1-1/2 tb Wine vinegar
1/2 Lemon; juice of
Buttered spaghetti with
-Parmesan cheese; if desired
1/4 c Finely minced parsley
Liver Alla Romana Preparation
Trim roots & any wilted tops from green onions. Cut each onion in half lengthwise; then in quarters crosswise; very thinly slice each piece. Set aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge liver slices in flour. When butter is melted & hot, add liver. Then add diced onions, green onions & garlic; cook until liver & onions are lightly browned. Turn liver & season with salt, black pepper, crushed red pepper & herbs. Cook until browned on second side, adding more butter & oil as needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice; pour over liver; reduce heat so sauce simmers. Cook a few minutes until flavors are blended. Taste & adjust seasonings. Place liver slices on warmed plates or arrange around mound of spaghetti on platter if desired. Top with sauce, sprinkle with parsley & serve. Makes 4 servings. TIP: To prepare spaghetti, cook enough dried spaghetti for 4 servings according to package directions. Drain & toss with 1/4 cup extra-virgin olive oil and 1/4 cup melted unsalted butter. Then toss with 1/2 cup or more freshly grated Parmesan cheese. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen”s MM Recipe Archive, .
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