To be honest, growing up I only enjoyed liver on Holy Saturday, when we'd break the fast held throughout Lent with a meal including fried sweetbreads, fried liver and patsa (tripe soup). As an adult, I still enjoy it on this sacred holiday but also like to include liver in my diet, and my family's for that matter, on other occasions as well.
This dish is a great way to do that and I urge you to try it. The caramelized onions lend a wonderful dimension of flavor to the liver and the wine takes the sauce to another level altogether. I served this over hilopites, a Greek egg pasta, but you can easily serve it over rice or mashed potatoes.
Makes 4 servings
1 1/4 pound piece calf's liver, rinsed and sliced into strips
2 large onions, thinly sliced
1/4 cup olive oil
1/3 cup sherry or marsala
1/2 pound Hilopites, cooked, drained and tossed with butter
Heat oil in a large skillet, add onions and season with salt. Stir and cook over high heat until softened. Cover skillet, turn heat to medium and continue to cook, stirring occasionally, until the onions are golden brown, about 15 minutes.
Meanwhile season the liver slices with salt and freshly ground pepper to taste. Add liver to the skillet and saute until browned on both sides. Remove liver and onions to a bowl and keep warm. Set the skillet over high heat and deglaze with the wine. Serve the liver and onions over the hilopites with some sauce spooned on top.