A tasty and nutritious dish, Liver Italian-Style is easy to prepare. Serve with boiled rice and a green salad for a delicious meal.
4 oz. butter
2 shallots, finely chopped
2 garlic cloves, crushed
6 spring onions , finely chopped
4 oz. mushrooms, wiped clean and sliced
1 ½ lb. lamb’s liver, thickly sliced and cut into
14 oz. canned peeled tomatoes, chopped
2 tablespoons tomato puree
4 fl. oz. beef stock
2 tablespoon wine vinegar1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
2 teaspoon dried basil
1 bay leaf
1 tablespoon chopped freslr parsley
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large frying-pan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the shallots, garlic and spring onions to the pan and cook, stirring occasionally, for 3 to 5 minutes, or until the shallots are soft and translucent but not brown.
Add the mushrooms and cook, stirring occasionally, for 4 minutes or until they are lightly browned. With a large spoon, transfer the mushroom mixture to a medium-sized ovenproof casserole.
Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides add the liver pieces to the pan, a few at a time, and cook them, stirring and turning occasionally, for 3 to 5 minutes, or until they are lightly and evenly browned. With a slotted spoon, transfer the liver to the casserole. Cook the remaining liver pieces in the same way.
Add the tomatoes with the can juice, tomato puree, stock and vinegar to the pan and bring the liquid to the boil, stirring occasionally. Stir in the salt, pepper, thyme, basil, bay leaf and parsley and cook, stirring, for 1 minute.
Remove the pan from the heat and pour the mixture over the liver in the casserole. Stir well to mix, then place the casserole in the oven. Bake the mixture for 30 to 45 minutes, or until the liver is very tender when pierced with the point of a sharp knife.
Remove the casserole from the oven and remove and discard the bay leaf. Serve at once.