Liver with Onions and Marsala (2)

This is from Delia Smith’s ” Summer Collection”.

Liver with Onions and Marsala (2)
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Liver with Onions and Marsala (2)
Print Recipe
  1. Heat 1 tbsp oil in a frying pan and add the onions. Keeping the heat quite high toss around to brown to a dark colour around the edges without burning. Add the garlic and toss again.
  2. Pour in the marsala and the vinegar. Bring to a simmer then reduce the heat to its lowest setting so it is barely bubbling. Simmer for 45 minutes then season with salt and pepper.
  3. Meanwhile slice the liver into 3 cm lengths, keeping then very thin. When the sauce is cooked heat the remaining 1 tbsp of the oil and the butter in another frying pan. When the butter foams add the liver slices and sear briefly for 1-2 minutes.
  4. When ready tip on to a warmed serving dish and pour over the hot sauce and onions. SErve immediately.
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