Venetian Calf'S Liver With Onions - cooking recipe

Ingredients

4 tablespoons olive oil
1 cup thinly sliced onion
1/4 teaspoon dried sage
1 lb calf liver, cut crosswise into 1/4 inch strips
kosher salt
fresh ground black pepper
2 tablespoons white wine vinegar
2 tablespoons italian flat leaf parsley, finely chopped

Preparation

Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet.
Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently.
Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored.
Set aside, off heat.
Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper.
In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it.
Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
Stir in the onions and cook with the liver for 1 or 2 minutes.
Transfer the liver and onions to a heated platter.
Immediately pour the white wine vinegar into the skillet and deglaze.
Pour the sauce over the liver and onions and sprinkle with the chopped parsely.
Serve immediately.