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Source: Food and Wine Quick from Scratch

Liver and Onions Venetian Style
Those who like liver and onions will love this - as will many who don’t. With sweet caramelized onions; melting, perfectly cooked liver; and a sprinkling of sage, this earthy dish makes us swoon with pleasure. Serve it over creamy polenta.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 17 minutes
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4 tablespoons olive oil
2 tablespoons butter
4 onions, sliced thin
3/4 teaspoon salt
1 1/2 pounds calfs liver, 1/2-inch-thick slices, cut into 1 1/2-inch squares
1/4 teaspoon fresh ground black pepper
6 leaves sage, fresh, or 1/2 teaspoon dried sage




In a large nonstick frying pan, heat 3 tablespoons of the oil with 1 1/2 tablespoons of the butter over moderately high heat. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in 1/4 teaspoon of the salt. Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer. Remove.

Sprinkle the liver with the remaining 1/2 teaspoon salt and the pepper. In the same pan, heat the remaining tablespoon oil and 1/2 tablespoon butter over high heat. When the pan is very hot, add the liver and sage. Cook, stirring, until just done, 1 to 2 minutes. Remove from the heat, return the onions to the pan, and toss.


Wine Recommendation: Brunello di Montalcino is Tuscany’s most exalted wine because it offers a combination of richness, power, and elegance unmatched by any other in the region. Serve one here for a sumptuous experience. A more affordable option is Rosso.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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