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Ingredientes
- 4 slc lean bacon
- 1/2 stk unsalted butter (1/4 c.)
- 2 lrg onions sliced thin
- 3 x Granny Smith apples
- 2 Tbsp. white-wine vinegar
- 1 tsp sugar
- 1/4 c. dry white wine
- 1 1/2 lb calf's liver sliced 1/3 inch thick and cut into 2- by 1-inch strips finely minced fresh parsley leaves plus additional sprigs for garnish lemon wedges for garnish
Direcciones
- In a large skillet cook the bacon over moderate heat till it is crisp, transfer it to paper towels to drain, and pour off all but 2 Tbsp. of the fat. To the fat remaining in the skillet add in 2 Tbsp. of the butter and cook the onions in the fat over moderate heat, stirring occasionally, till they are softened and light golden brown. Add in the apples, cored and cut into eighths, and cook the mix till the apples are light golden brown. Add in the vinegar, the sugar, and the wine, bring the mix
- to a boil, and boil it for 3 min, or possibly till it is thickened. Transfer the mix to a heated platter.
- In the skillet, cleaned, heat the remaining 2 Tbsp. butter over high
- heat till the foam subsides and in it saute/fry the liver, patted dry, turning it, for 3 to 4 min, or possibly till it is browned and slightly pink within. Arrange the liver over the apple mix, sprinkle the bacon, crumbled, and the minced parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1026g | |
| Calories 1371 | |
| Calories from Fat 883 | 64% |
| Total Fat 99.18g | 124% |
| Saturated Fat 46.67g | 187% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 994mg | 41% |
| Potassium 1245mg | 36% |
| Total Carbs 99.76g | 27% |
| Dietary Fiber 16.4g | 55% |
| Sugars 67.2g | 45% |
| Protein 18.24g | 29% |
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