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 extra-virgin olive oil (½ cup)
- 3 onions, thinly sliced
- 80 gm butter, coarsely chopped
- ½ cup (loosely packed) flat-leaf parsley, coarsely chopped, plus extra to serve
- 1Pat liver dry with absorbent paper, cut lengthways into four pieces, then cut widthways into thin slices and set aside.
- 2Heat 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.
- 3Add 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.
- 4Add 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.
Drink Suggestion: Juicy red Valpolicella. Drink suggestion by Max Allen