LIVER MARSALA
450 g lamb’s liver, cut into wafer-thin strips
30 ml Marsala or sweet sherry
salt and pepper
225 g tomatoes, skinned
30 ml vegetable oil
1 large onion, skinned and finely sliced
150 ml Beef Stock
- Place the liver in a shallow bowl with the Marsala and season well with pepper. Cover the liver and leave to marinate for several hours in a cool place.
- Quarter the tomatoes, remove the seeds and reserve the juices. Slice into fine strips and set aside.
- Heat the oil in a frying pan and add the liver strips, a few at a time. Shake the pan briskly for about 1 minute so that the strips cook quickly. Remove from the pan when cooked and keep warm.
- Add the onion to the oil remaining in the pan and cook, covered, for about 5 minutes. Add the stock and seasoning, return the liver to the pan and add the tomatoes and their juice. Bring to the boil, adjust seasoning if necessary and serve immediately.
Serves 4
LIVER MARSALA
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