The Silence Of The Lambs"
There's really nothing frightening about this week's dish, as long as you have a desire to eat liver and onions.
For the Liver and Onions:
- 3 red onions, thinly sliced
- 1 pinch of salt
- 1 1/2 pounds calves liver, sliced 1/4-inch or as thinly as possible
- 2 tablespoons finely chopped shallots
- 6 tablespoons extra virgin olive oil, divided
- 4 tablespoons sherry vinegar
- 1 tablespoons Dijon mustard
For the Breading:
- 1/2 cup all purpose flour
- 1 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Sauce:
- Olive oil for sauteing
- 3 tablespoons capers
- 1 tablespoon chopped shallots
- 1/4 cup sherry vinegar
- 1 cup beef or chicken stock
- 3 tablespoons cold butter cut into pieces
- 2 tablespoons fresh Italian parsley, minced
- 1 lemon, cut into wedges
- Place a large, heavy saute pan over low heat and add 2 tablespoons olive oil, sliced onions and a pinch of salt. Cover the pan with a tight fitting lid and cook until the onions have softened and begun releasing their liquid, about 45 minutes. Stir occasionally.
- Combine the shallots, remaining olive oil, vinegar and mustard in a large mixing bowl. Rinse the liver well in cold water; place in the mixing bowl with the marinade and stir to coat with the mixture. Cover and refrigerate for 20 minutes to an hour.
- Combine the flour, breadcrumbs, salt and pepper on a large plate and stir together with a fork. Heat a large frying pan over high heat with just enough oil to cover the bottom of the skillet. When the oil is very hot, dredge the liver in the flour mixture and shake off the excess. Fry for no more than a minute on each side. The liver should be crisp and golden brown on the outside and a little pink in the middle. Cook in batches, transferring the cooked liver to a warm platter loosely covered with aluminum foil. Another method of cooking the liver is to grill the marinated calf liver over an open flame for 1 – 2 minutes per side (eliminate the dredging in bread crumbs).
- Reduce the heat under the frying pan and allow it cool a minute before adding capers, chopped shallots and vinegar. Boil and reduce the vinegar until syrupy; then add the beef stock and reduce by half. Remove the pan from the heat and add the cold butter piece-by-piece, while whisking vigorously and shaking the pan. Stir in the chopped parsley, arrange the liver on serving plates and spoon some sauce over each portion. Garnish with lemon wedge and Italian parsley and serve with onions and sautéed vegetables of your choice.
- Enjoy eating, if you are not too scared!