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Liver - Venetian Style

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Name	Liver - Venetian Style
Category	Meats, Italian
Serves/Yields	6
Source	Harry's Bar
Difficulty	Easy
Introduction
	I honestly do not know why it is called "alla Veneziana"", perhaps because of the sweet onions that grow on the islands in the lagoon, making this dish sweet and succulent The real secret lies in the thinness of the liver slices, just a few millimetres.
Ingredients
	2 lbs veal or beef liver 3 large onions finely sliced 3 tbsp chopped parsley 1.1/2oz butter 1/2 cup extra_virgin_olive_oil freshly ground pepper salt
Directions
Step: 1	Remove the skin from the liver. Soak liver in cool salted water for 30 minutes. Cut the liver into four and pressing it hard on the table cut it into very thin slices with a very sharp knife. Heat 1/4 cup (60 ml) oil at medium heat and add the onion, stir frequently and allow to brown gently - at least 25 minutes. Remove the onions with a skimmer and raise the heat, pour in the remaining oil and when it starts sputtering add the liver. If the pan is not large enough you can cook it in two turns. It is cooked when the colour has changed and the edges curl - not more than 5 minutes - stirring constantly. Season with salt and put the onions back in cooking a minute or two. Put it all on a serving dish. Put the butter in the pan, melt and mix with the liquid left in the pan bottom and mix in the parsley; pour it onto the liver. This dish is typically served with polenta.

Time submitted: Saturday, January 29. 2005 at 16:50:55
Contributed By: guido

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Average score: 3.12 () votes: 8

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