Pan Fried Liver with Tomatoes and Onions
Ingredients
| 1 lb calves liver, sliced | ||
| 2 tbs marsala wine | ||
| kosher salt and black pepper to taste | ||
| 1/2 lb ripe tomatoes, peeled and seeded | ||
| 2 onions, peeled, halved and thinly sliced | ||
| 2 tbs olive oil | ||
| pinch of ground ginger | ||
| 2/3 cup beef stock | ||
| Fresh parsley for garnish |
Directions:
- Cut the liver into thin strips.
- Place in a shallow bowl along with the marsala.
- Season with salt and pepper cover, refrigerate and and allow to marinate for several hours.
- Peel the tomatoes, cut into quarters and remove the seeds, reserving the juice.
- Slice the flesh into thin strips and set aside.
- Finely slice the onions.
- Heat the oil in a saute pan, add the onions and ginger and cook gently for about 5 minutes.
- Remove with a slotted spoon and set aside.
- Add the liver to the pan and saute for about 1 minute, turning halfway through cooking.
- Add the tomatoes and onions to the pan, along with the reserved tomato juice. Cook for another minute.
- Taste for seasoning.
- Garnish with fresh parsley
- Serve with rice or noodles.
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