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.

Ingredients

    Ingredients

    • 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

      Directions

      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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