Ah... bon appetit!
Who doesn't like liver and onions? If you don't, its probably because you are not using quality calves liver
but rather pork. Yes, it matter. Calves liver is from veal or very young
beef. And, the French make it the best ~ "Foie de Veau a la
Lyonnaise".
In France, Lyon and the surrounding Lyonnais district have competed for centuries with Paris to be first in food. Paris is chic, sophisticated, refined; Lyon goes for hearty, accessible country cooking that is easy to love. That is why liver and onions comes out of this district.
To begin, saute one large onion and grape or cherry tomatoes in olive oil until browned on edges. Then push aside and add your calves liver. Brown uncovered and then cover (tossing in dried herbs) for the last 6-8 min to achieve a delicious rich au jus.
~ Tutti a Tavola!
No comments:
Post a Comment