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Venetian calf’s liver and onions


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. 

You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy red Valpolicella.

Featured in

May 2010

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