Liver Veneziana

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

From A Taste of My Life

Method

Over a low heat, fry the onions in the olive oil until they are coloured and very soft - this can take up to 30 minutes. Season with salt and freshly ground pepper, and tip into a bowl.
In a frying pan, heat the butter until foaming. Season the calf's liver with salt and freshly ground pepper, and briefly cook the meat in the butter for about 20 seconds. Transfer to a colander and drain.
Tip the cooked onions back into the liver pan and toss briefly until they are golden brown and slightly scorched.
Return the liver to the pan with the parsley and finally stir in the vinegar. Serve.

3 mild onions, peeled and very finely sliced

1 tbsp chopped parsley

salt and freshly ground pepper

3 tbsp light olive oil

2 tbsp wine vinegar

40g/1Â½oz butter

8 thin slices of calf's liver, cut into small squares

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!