Liver is another good option for sautéing, since it cooks so quickly, inside and out. A simple dredging in seasoned flour is all that’s required; soaking the liver in milk first will mellow its flavor and tenderize the meat. Be sure to pat the liver dry before coating; otherwise the flour will form clumps, which can fall off in the pan. Liver and onions is a classic dish, and can be prepared by caramelizing some sliced onion (two onions would be plenty for four servings) in butter before browning the liver. Then finish by returning the onion to the pan just to heat through. Or serve with Tomato and Onion Confit (on page 306), as pictured.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Soak liver Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 3 hours (or up to overnight). Drain liver and discard milk. Pat liver dry with paper towels.
Step 2
Dredge Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
Step 3
Sauté Heat a large (13-inch) sauté pan over medium heat, then add the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary.
Step 4
Serve Divide liver among plates and top with the confit. Serve immediately.
