Venetian Liver with Onions

Ingredients

• 500 g Calf liver
• 500 g White onion
• 60 ml White wine
• 3 tbsp Extra-virgin olive oil
• 20 g Butter
• 2 tbsp Flat-leaf parsley
• 1 tsp Salt
• 0.5 tsp Black pepper

Steps

1. Peel the white onions and slice them very thinly.
2. In a wide pan, warm the olive oil with a knob of butter, add the onions with a pinch of salt and cook over very low heat for about 20 minutes, stirring often, until they collapse into a soft, golden, translucent mass without browning.
3. Add a splash of water if they begin to stick.
4. Meanwhile, remove the thin outer membrane and any tough veins from the calf's liver, then cut it into thin strips about 2 cm wide.
5. Pat dry on paper towels so it will sear rather than steam.
6. Raise the heat under the onions to medium-high and push them to the side of the pan.
7. Add the liver strips in a single layer and sear for 2 to 3 minutes, turning once, just until they lose their raw colour on the outside.
8. Pour in the white wine and let it bubble and evaporate for about 1 minute, scraping up any caramelised bits from the bottom of the pan.
9. Lower the heat and stir the onions and liver together, cooking for no more than 2 minutes so the liver stays tender and pink inside.
10. Taste and adjust with salt and freshly ground black pepper.
11. Overcooking will make the liver tough and bitter.
12. Stir in the chopped parsley.
13. Turn off the heat and serve immediately, traditionally with soft white polenta or grilled bread crostini.

Tips

• Use the freshest calf's liver you can find; it should be glossy, deep pink and odourless, never grey or strong-smelling.
• The ratio matters: classic Venetian versions use almost equal weights of onion and liver, so don't skimp on the onions.
• Sear the liver only briefly over high heat. A few seconds too long turns it grainy and bitter.