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Categories:Viewed: 33 - Published at: 8 years ago
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter or more oil
- 1 pound calf or lamb liver, cut into chunks
- Flour for dredging
- Salt and black pepper to taste
- 4 eggs
- Parsley-Onion Condiment (page 596)
Method
- Put 2 tablespoons each of the butter and oil in a large nonstick skillet and place over medium-high heat.
- When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet.
- Sprinkle with salt and pepper and brown well on all sides, until the meat is done to your liking (I recommend medium for this dish).
- Turn off the heat and transfer the liver to a warm plate.
- Wipe out the pan with paper towels and return it to the stove over medium-high heat.
- Add the remaining oil and butter to the skillet and, when the butter melts, fry the eggs, sprinkling them with salt and pepper as they cook.
- Serve a portion of the liver with an egg and the condiment.
- In step 2, leave the eggs quite underdone; top them with a couple of 1/8- to 1/4-inch-thick slices of cheese and run under the broiler until the cheese melts.
- Serve as directed.
