Calf’s Liver Venetian Style

• 400 g (14 oz) calf’s liver, sliced into thin strips
• 300 g (10½

Fry the onions slowly in a large pan with the olive oil until transparent, but do not let them burn. When cooked, remove the onions from the pan, draining them of oil, and put to one side. Roll the strips of liver in seasoned flour and shake off the excess. Fry in the oil remaining in the onion pan over a medium heat, turning frequently, for 5 minutes. Return the onions to the pan, and season w