Liver Cooked in the Venetian Style
This is a fantastic dish which needs no dressing up. Just don’t overcook the liver
|500 g (l Ib 2 oz) calves’ or lambs’ liver, very thinly sliced|
|750 g (1 3/4lb) onions, very thinly sliced|
|a handful of fresh parsley, finely chopped|
|3 tablespoons olive oil|
|25 g (I oz) unsalted butter|
|I wine glass of dry white wine|
|salt and freshly milled black pepper|
- Trim the liver with care, pulling off the transparent, rind-like skin from around each slice.
- Rinse the onions in cold, running water, then drain and pat dry. Fry the onions and parsley gently in the vegetable oil and butter over a very low heat for 30 mins, covered, until shiny and soft. Stir frequently to avoid the onions sticking or burning.
- Raise the heat and lay the liver slices in the onions. Brown quickly on both sides and pour the wine over it as it browns.
- The liver will cook in 3 minutes. Season well with salt and pepper. Remove the liver from the pan.
- Tip the onions on to a warmed serving platter, arrange the liver on top and serve at once, with fluffy mashed potato.