The Basque Table by Teresa Barrenechea

Author:Teresa Barrenechea [Barrenechea, Teresa]
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt

¼ cup plus 1 tablespoon olive oil

1 pound baby lamb or calf liver, cut into narrow strips or fillets

Salt

3 medium onions, cut into strips

½ cup dry white wine

2 tablespoons chopped flat-leaf parsley

In a skillet, heat the olive oil over medium heat until it is very hot. Sprinkle the liver with salt, add the liver to the skillet, and fry the liver for about 2 minutes on each side, until it is lightly browned. Remove it from the pan, and set it aside.

Add the onion to the skillet, and cook it over medium heat, stirring often, for about 30 minutes, until the onion is very soft. Add the wine, return the liver to the pan, and cook it for about 5 minutes, until it is cooked through. Serve it garnished with parsley.

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