Calves' Liver with Sherry

Calve's liver may be an acquired taste, but do not reject it with too much haste; new cooking adventures rarely go to waste...this dish hails from Spain. Ole!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 425 Calories

Ingredients

• 1 cup sherry
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 onions, chopped
• 1 tablespoon chopped fresh parsley
• ⅛ cup olive oil
• 1 pound calves' livers
• 4 thick slices French bread, cut into 1 inch cubes

Recipe Instructions

Step 1

In a large skillet heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer.

Step 2

Meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. Cook all together, shaking skillet well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley and fried croutons and serve.

Step 3

To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy skillet over medium heat until golden brown.