Venetian Liver and Onions
Liver is a great source of protein, vitamin A, and iron. Serve this dish with duchess potatoes for a fancy dinner.
Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium
- Olive oil for cooking
- 1 lb. calf’s liver, sliced into medallions
- 2 medium-size yellow onions, thinly sliced
- 1⁄4 tsp. kosher salt
- 1⁄4 tsp. freshly ground black pepper
- Heat 2 to 3 tablespoons of oil in a large nonstick skillet on high heat and add the onion and a large pinch of salt. Reduce to low heat and cook for 20 to 30 minutes or until the onions are completely soft and golden brown. Remove the onions from the pan and set aside.
- Make sure the liver is completely free of veins and remove any of the membrane that may still be attached. (Usually your butcher will do all of this for you.)
- Add a little more oil to the skillet if necessary and heat until almost smoking. Fry the liver in small batches, just enough to cover the base of the pan, for about 1 to 2 minutes or until it has changed color from pink to brown. (Hint: Make sure your pan is very hot, as the liver must fry quickly to ensure that it does not stick or overcook.) Turn the medallions and cook for about 1 minute. Transfer each batch to a warm plate and season with salt and pepper.
- Return all the liver to the pan, add the cooked onions, and toss to combine, but do not cook further. Transfer to a warm serving plate and serve immediately.