An overnight soak in milk cleans the liver of blood while it softens the taste and smell. In this classic Venetian presentation, liver slices are cut into smallish strips, dredged in flour, sautéed in oil, and served agrodolce, with caramelized onions and vinegar. The flour helps develop a crust and thickens the pan sauce.
Capers are an excellent addition to this dish. Add them when the cooked onions are returned to the pan.