Venetian Calf Liver And Onions - cooking recipe

Ingredients

4 tablespoons olive oil
1 1/2 white onions, sliced
1 teaspoon dried thyme, crumbled
1 teaspoon rubbed sage or 1 teaspoon ground sage
1 garlic clove, flattened
2 tablespoons all-purpose flour
salt and pepper
12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
1 tablespoon butter
1 1/2 tablespoons minced fresh Italian parsley

Preparation

Heat 3 tablespoons oil in heavy large skillet over medium heat.
Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender and brown, about 20 minutes.
Transfer to bowl.
Add remaining 1 tablespoon oil to skillet.
Add garlic and cook until golden brown, about 2 minutes.
Discard garlic.
Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
Season with salt and pepper.
Pat liver dry and add to flour mixture and toss to coat.
Add butter to garlic oil and melt over medium-high heat.
Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
Add onions and saute until liver is just cooked through, about 5 minutes.
Stir in parsley.