Italian Liver

Name: Italian Liver
Ingredients: 1 lb. sliced frozen fresh calf, beef or pork liver; 2 firm, ripe, medium size tomatoes; 1 tsp. chopped fresh basil or 1/4 tsp. dried; 1/2 tsp. salt; 3 1/2 to 4 Tbsp. olive oil; 1 medium onion, sliced very thin; 1/2 medium size sweet green pepper, sliced small; 1/8 tsp. pepper

8 ingredients

9 steps

Ingredients

1 lb. sliced frozen fresh calf, beef or pork liver
2 firm, ripe, medium size tomatoes
1 tsp. chopped fresh basil or 1/4 tsp. dried
1/2 tsp. salt
3 1/2 to 4 Tbsp. olive oil
1 medium onion, sliced very thin
1/2 medium size sweet green pepper, sliced small
1/8 tsp. pepper

Directions

1

In a heavy skillet, in a scant 2 tablespoons of oil, start the onion cooking over low heat.
2

In a few minutes, add the green pepper, seeded and cut small.
3

Peel tomatoes; squeeze out most of their seeds and juice.
4

Cut small.
5

Add to onion mixture with salt, pepper and basil; cook until vegetables are soft.
6

Pat the sliced liver dry; thin it as needed.
7

Cut the strips in pieces about 1 1/2 inches long.
8

Remove the skillet of vegetables from heat, but keep warm in their pan.
9

In another skillet over high heat, saute the liver pieces, stirring and turning constantly so they don't stick, until they are cooked through, about 3 minutes. Dump the liver into the waiting skillet of warm onion, etc. Return it to heat for a minute to let flavors combine, then serve. Serves 4 generously or about 2/3 cup well drained, stewed, canned tomatoes.