Recipe - Liver Alla Romana

2 Green onions
1 tablespoon Unsalted butter
2 tablespoon Olive oil
1 pound Liver; cut or sliced up very thin
One half cup Allpurpose flour
2 md Onions; minced
1 Clove garlic; minced
One half teaspoon Salt
Freshly ground black pepper
1 teaspoon Italian crushed hot red
pepper
One half teaspoon Dried leaf oregano
One half teaspoon Dried leaf basil
One half teaspoon Dried leaf marjoram
1 cn (8oz) tomato sauce
One fourth cup Dry red wine
1 One half tablespoon Wine vinegar
One half Lemon; juice of
Buttered spaghetti with
Parmesan cheese; if desired
One fourth cup Finely minced parsley

Trim roots & any wilted tops from green onions. Cut each onion in half
lengthwise; then in quarters crosswise; very thinly slice each piece. Set
aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge
liver slices in flour. When butter is melted & hot, add liver. Then add
minced onions, green onions & garlic; cook until liver & onions are lightly
browned. Turn liver & season with salt, black pepper, crushed red pepper &
herbs. Cook until browned on second side, adding more butter & oil as
needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice;
pour over liver; reduce heat so sauce simmers. Cook a few minutes until
flavors are blended. Taste & adjust seasonings. Place liver slices on
warmed plates or arrange around mound of spaghetti on platter if desired.
Top with sauce, sprinkle with parsley & serve. Makes 4 servings. TIP: To
prepare spaghetti, cook enough dried spaghetti for 4 servings according to
package directions. Drain & toss with One fourth cup extravirgin olive oil and
One fourth cup melted unsalted butter. Then toss with One half cup or more freshly
grated Parmesan cheese.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.