4 Tbs. oil 1 Spanish onion, peeled and thinly sliced 2 cloves garlic, peeled and crushed 1 1/2lb/700g thinly sliced calves liver, cut into strips 20 basil leaves salt and freshly ground black pepper
Instructions
1) Heat 2 Tbs. oil in a pan and gently fry onion rings and garlic until soft and slightly caramelized-not crispy. Remove form pan and keep warm.
2) Turn up heat and flash fry liver strips in the remaining oil for 2 minutes-until cooked, but still pink. Add whole basil leaves and toss around quickly with the liver until leaves are wilted.
3) Return onions and garlic to the pan and stir through. Season with salt and freshly ground black pepper.
