Venetian calf’s liver and onions

AT A GLANCE

  • Serves 4 people

This classic, adapted from a recipe at Harry's Bar in Venice, will convert even the most reluctant offal-eater. The secret is caramelising the onion properly. 

  • 1 kg calf’s liver, soaked in milk for an hour, drained, trimmed
  • 125 ml (½ cup) extra-virgin olive oil
  • 3 onions, thinly sliced
  • 80 gm butter, coarsely chopped
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped, plus extra to serve
  • To serve: steamed baby potatoes, halved
01   Pat liver dry with absorbent paper, cut lengthways into four pieces, then cut widthways into thin slices and set aside.
02   Heat half the oil in a large frying pan over low-medium heat. Add onion, sauté until caramelised and very soft (12-15 minutes), remove from pan and set aside.
03   Add remaining oil to pan, increase heat to high, add liver in batches and turn frequently until golden and the edges begin to crisp (3-5 minutes). Return onion and juices to pan and stir to warm through (1-2 minutes), season to taste, transfer to a serving platter and keep warm.
04   Add butter to pan, scraping with a wooden spoon to remove residue on base, remove pan from heat, add parsley and spoon over liver and onion. Serve with steamed baby potatoes tossed with extra parsley.

Topics:

WINTER, MAIN, ITALIAN, DRINK SUGGESTION

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON

Drinking Suggestion:

JUICY RED VALPOLICELLA. , suggested by MAX ALLEN

FEATURED IN

May 2010

May 2010

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