Recipe: Venetian Calf's Liver with Onions

VENETIAN CALF'S LIVER WITH ONIONS

1/3 cup extra-virgin olive oil
2 large sweet onions, thinly sliced (3 1/2 to 4 cups)
3 tablespoons unsalted butter
1 1/2 pounds calf's liver, cleaned, thin membrane peeled off, cut into strips 1/2 x3-4-inches
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
grilled, fried or roasted polenta (optional, to serve)

Heat the oil in a large skillet over medium heat. When the oil is nice and hot, add the onions and cook, stirring with a wooden spoon, until soft and golden brown, about 25 minutes. With a slotted spoon, transfer the onions to a bowl, letting the juices and oil fall back into the skillet.

Return the skillet to medium high heat and add 1 tablespoon of the butter. As soon as the butter begins to foam, add the liver without crowding (cook in 2 batches if necessary) and cook, stirring, until golden brown, about 3 minutes. Season with the salt and pepper.

Return the onions to the pan and stir until the onions and liver are thoroughly combined, 1-2 minutes. Transfer the contents of the skillet to a warm serving platter.

Add the remaining 2 tablespoons butter to the skillet and stir, scraping up the brown bits attached to the bottom of the pan. Add the parsley, stir one or twice, and pour the butter sauce over the liver and onions. Serve hot.

If desired, serve with grilled, fried or roasted polenta.

Servings: 4
Source: Biba's Italy by Biba Caggiano