Calf’s Liver Veneziana
- 3 - 4 people Feeds
- 10m Prep time
- 60m Cook time
Description
This is a classic Venetian dish - an Italian version of liver and onions. The key is in cooking the onions down for a long time without colouring them, then adding wine and cooking the liver until just sightly pink in the middle. It’s lovely served with mashed potato or polenta.
- 150g calf’s liver, deveined and trimmed and cut into thin slices
- 2 onions, peeled and thinly sliced
- Handful parsley leaves, finely chopped
- Small glass of white wine
- Butter for cooking
- Melt the butter and olive oil and cook onions with a lid on over very low heat for 30 minutes - they should be very soft but not coloured.
- When they are very soft, Increase the heat to get a little bit of colour on the onions, then add another knob of butter and a splash of white wine.
- Let the wine bubble down, then add the liver slices. Cook for a few minutes, then season with salt and pepper. Top with the parsley and serve.