Veal liver with onions

Makes: 4|Cooks In: 30 mins|Difficulty: Easy

“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.”

Ingredients

olive oil
butter
3 medium-sized brown onions, thinly sliced
20 slices veal liver
salt and pepper
a few drops of balsamic vinegar

Method

Step 1

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.

Step 2

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.

Step 3

Add a splash of balsamic vinegar and return the onions to the pan to warm through.

Step 4

Eat immediately with a little wilted spinach or grilled polenta.