Liver Alla Romana
| Yield: | 4 Servings |
| Categories: | Meat |
| 2 | Green onions | |
| 1 | tb | Unsalted butter |
| 2 | tb | Olive oil |
| 1 | lb | Liver; sliced very thin |
| 1/2 | c | All-purpose flour |
| 2 | md | Onions; diced |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Salt |
| Freshly ground black pepper | ||
| 1 | ts | Italian crushed hot red pepper |
| 1/2 | ts | Dried leaf oregano |
| 1/2 | ts | Dried leaf basil |
| 1/2 | ts | Dried leaf marjoram |
| 1 | cn | (8-oz) tomato sauce |
| 1/4 | c | Dry red wine |
| 1 1/2 | tb | Wine vinegar |
| 1/2 | Lemon; juice of | |
| Buttered spaghetti with Parmesan cheese; if desired | ||
| 1/4 | c | Finely minced parsley |
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