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 kgcalf’s liver, soaked in milk for an hour, drained, trimmed125 ml (½ cup)extra-virgin olive oil3onions, thinly sliced80 gmbutter, coarsely chopped½ cup(loosely packed) flat-leaf parsley, coarsely chopped, plus extra to serveTo serve:steamed baby potatoes, halved
Pat liver dry with absorbent paper, cut lengthways into four pieces, then cut widthways into thin slices and set aside.
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.
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.
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.