Archive of BBC Food Recipes

Liver Veneziana

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From A Taste of My Life


  1. 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.

  2. 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.

  3. Tip the cooked onions back into the liver pan and toss briefly until they are golden brown and slightly scorched.

  4. Return the liver to the pan with the parsley and finally stir in the vinegar. Serve.


  • 3 mild onions, peeled and very finely sliced
  • 3 tbsp light olive oil
  • salt and freshly ground pepper
  • 40g/1½oz butter
  • 8 thin slices of calf's liver, cut into small squares
  • 1 tbsp chopped parsley
  • 2 tbsp wine vinegar

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Liver Veneziana

Fruit and vegetables

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Dairy, eggs and chilled

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