Friday, May 18, 2012
Pastured Beef Liver, Prosciutto, and Onions
Liver with Prosciutto and Caramelized Onions
1 lb pastured liver
6 slices of prosciutto
3/4 onion, sliced
your preferred fat of choice- i used some nitrate-free bacon fat!
Chop up your prosciutto and crisp it up in just a teensy bit of oil/fat in a large sauté pan. Once it's nice and crispy, remove it and dump in your sliced onions. Caramelize those suckers till they're nice and brown. This will take forever. Sorry. Caramelizing onions takes crazy long. But it's worth it. Remove your onions, and your pan should be nice and hot. If it's dry, use a bit more fat/oil. Then place your liver in the pan. Season the top with some salt and pepper. You want your pan really hot so it sears the outside. Flip it over after about three minutes, to sear the other side. Your flame should be med-high. After another three minutes, turn the heat down to medium, and let it cook for about 5-7 minutes so it cooks through. Before serving, top with onions and prosciutto.
This isn't like, my favorite thing to eat in the world. But it is very good. And certainly not gross like so many purport. Maybe it's because MKG and I grew up eating chopped liver, that we actually really like the taste of it. I don't know. I do think that's what I'll try next time around. Some yummy chopped liver with sliced cucumbers and carrots. S tried a few bites of it and wasn't so enthused, but that's ok.
Best part about this meal is that it costs like, a dollar per person or something. Even though it's 100% grass-fed, buying liver is pretty cheap. I mean, it's offal for christs sakes. Peeps just aren't that into offal these days. No worries, more for us.
Try it! And enjoy that megadose of b-vitamins! XoXoGFG