← Nouns Cooking · Italian

Ingredients

• 500 g Calves’ liver, membrane removed, cut into thin strips
• 700 g white onions, very thinly sliced
• 3 tbsp Olive oil
• 30 g Butter
• 1 Bay leaves
• 60 ml dry white wine
• 2 tbsp Parsley, finely chopped
• Salt
• Black pepper

Method

1. Warm the oil and half the butter in a large frying pan over low heat. Add the onions and bay leaf, cover and cook gently for 20–25 min, stirring now and then, until the onions are very soft, sweet and pale gold. Add a splash of water if they start to catch.
2. Uncover, pour in the wine and let it bubble for 2 min until it has mostly evaporated. Push the onions to the edges of the pan.
3. Turn the heat up to high and add the rest of the butter. Lay the liver strips in the middle in a single layer and sear for 1–2 min, turning once, until browned outside and just rosy inside.
4. Stir the liver into the onions, season with salt and pepper (salting only now keeps the liver tender), scatter over the parsley and serve straight away.

Tips

• Liver turns tough and grainy within a minute of overcooking, so have everything ready before it hits the pan.
• Serve it the Venetian way, with soft or grilled polenta.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Memorie di Angelina