Calf’s Liver Veneziana

Drogo

Servings

3-4 People

Prep Time

10 minutes

Cook Time

60 minutes

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.

Calf’s Liver Veneziana

Ingredients

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    • 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

    Directions

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      1. Step 1, 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.

      2. Step 2, 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.

      3. Step 3, 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.

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