Sikoti me Kremmydia kai Hilopites–Calf’s Liver with Caramelized Onions over Egg Pasta
Want a meal packed with flavor and vitamins that’s ready in mere minutes? I sure do and that’s why I turned to this dish the other night when trying to put together a healthy meal for my husband and children while simultaneously working on two cake orders.
To be honest, growing up I only enjoyed liver on Holy Saturday, when we’d break the fast held throughout Lent with a meal including fried sweetbreads, fried liver and patsa (tripe soup). As an adult, I still enjoy it on this sacred holiday but also like to include liver in my diet, and my family’s for that matter, on other occasions as well.
This dish is a great way to do that and I urge you to try it. The caramelized onions lend a wonderful dimension of flavor to the liver and the wine takes the sauce to another level altogether. I served this over hilopites, a Greek egg pasta, but you can easily serve it over rice or mashed potatoes.
2 large onions, thinly sliced
1/4 cup olive oil
1/3 cup sherry or marsala