Veal liver with onions
“Veal liver with soft onions is an old Venetian recipe. The liver must be fresh and from a young animal, otherwise it can be a little strong-smelling. A trusted butcher should help you. Ask him to remove any sinewy bits and give you slices of about 5 cm by 1 cm. Use a non-stick pan if possible; the veal will cook very quickly – and it is best when left a little pink.”
3 medium-sized brown onions, thinly sliced
20 slices veal liver
salt and pepper
a few drops of balsamic vinegar
Heat some olive oil and butter in a frying pan and gently sauté the onions for 20 minutes or so, until they soften and collapse to a lovely golden-brown heap. Add a little water or stock from time to time to keep them moist. Remove from the pan and set aside.
Heat a little more oil and butter in the pan and quickly sauté the liver until brown on all sides. Season with salt and pepper. The cooking should only take a few minutes.
Add a splash of balsamic vinegar and return the onions to the pan to warm through.
Eat immediately with a little wilted spinach or grilled polenta.