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Suggest a better descriptionTrim roots & any wilted tops from green onions. Cut each onion in half lengthwise; then in quarters crosswise; very thinly slice each piece. Set aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge liver slices in flour. When butter is melted & hot, add liver. Then add diced onions, green onions & garlic; cook until liver & onions are lightly browned. Turn liver & season with salt, black pepper, crushed red pepper & herbs. Cook until browned on second side, adding more butter & oil as needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice; pour over liver; reduce heat so sauce simmers. Cook a few minutes until flavors are blended. Taste & adjust seasonings. Place liver slices on warmed plates or arrange around mound of spaghetti on platter if desired. Top with sauce, sprinkle with parsley & serve. Makes 4 servings. TIP: To prepare spaghetti, cook enough dried spaghetti for 4 servings according to package directions. Drain & toss with 1/4 cup extra-virgin olive oil and 1/4 cup melted unsalted butter. Then toss with 1/2 cup or more freshly grated Parmesan cheese. From the
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 173 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 202.7mg | 7 % | |
Potassium 86.1mg | 2 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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