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Calf's Liver with Onions (Fegato Alla Veneziana)

This is one of the classic dishes of the Veneto, although it is now found all over Italy. The calf's liver should be cut very thinly if possible. If you can't obtain calf's liver {or can't afford it–it tends to be a luxury item in most budgets these days) lamb's liver, again very thinly sliced and cut into strips, may be substituted.

ingredients

serves 6
25 g (1 oz) 2 Tbs Butter
2 Tbs Olive oil
3 Large onions, thinly sliced into rings
700 g (1 1/2 lb) Calf's liver, thinly sliced then cut into strips
Salt and pepper to taste
1 Tbs Chopped parsley

method

1. Melt the butter with the oil in a large, deep frying-pan. Add the onions, reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes, or until they are very soft.

2. Meanwhile, rub the liver strips with salt and pepper. Add the strips to the pan, raise the heat to moderate and fry them for 4 to 6 minutes, turning them occasionally or until they are just cooked through and tender.

3. When all the liver has been cooked, transfer the liver and onions to a warmed serving dish and sprinkle over the parsley.

4. Serve at once.

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