Fegato alla Veneziana

 

 

glug of extra-virgin olive oil

knob of unsalted butter

2 onions, very thinly sliced

Salt

200g calves liver, thinly sliced

flour

good dash of red wine

dash of beef stock

chopped parsley

A few drops of white wine vinegar

Polenta to serve

 

Heat the olive oil with the butter in a large pan over a medium heat. Add the onions and cook them over low heat until they are very soft and slightly browned in colour but not burnt, for about 1 hour.

 

Dust the liver in flour.

 

Add the liver to the pan and cook quickly for about a minute.

 

Add the wine to the pan and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits, then add the beef stock and stir for a few minutes.Once the liver is cooked through add chopped parsley stir for  couple of seconds then plate up.

 

 Drizzle the vinegar over and serve immediately with polenta on side.