Italian Liver and Onions
A classic Venetian dish, this liver and onions is great served with grilled polenta. Allow enough time for the onions to cook very slowly, to produce a sweet flavour.
Ingredients for 6:
75 g. of butter
3 tablespoons of olive oil
750 g. of onion, finely sliced
Salt and freshly ground black pepper
800 g. of calf’s liver, chopped fresh parsley, to garnish
Grilled polenta wedges, to serve (optional)
Heat two-thirds of the butter with the oil in a large heavy frying pan. Add the onions, and cook over low heat until soft and tender, about 40-50 minutes, stirring often. Season with salt and pepper. Remove to a side dish.
Heat the remaining butter in the pan over moderate to high heat. When it has stopped bubbling add the liver, and brown it on both sides. Cook for about 5 minutes, or until is done.
Remove to a warmed side dish.
Return the onions to the pan. Raise the heat slightly, and stir the onions to mix them into the liver cooking juices.
When the onions are hot, turn them out onto a heated serving platter. Arrange the liver on top, and sprinkle with parsley. Serve with grilled polenta wedges, if desired.
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