Name: Fegato alla Veneziana (Venetian-Style Liver and Onions)
Yield: Serves 2
Cuisine: Italian
Ingredients: 45 milliliters (3 tablespoons) olive, grapeseed, or canola oil; Coarse salt and freshly ground black pepper; 5 fresh bay leaves; Chicken or vegetable stock or water, as needed; 35 grams (¼ cup plus 1 teaspoon) all-purpose flour; 3 grams (1 tablespoon) chopped fresh Italian parsley; 20 milliliters (1¾ tablespoons) white wine vinegar; 200 grams (7 ounces) calf’s liver, cleaned, membrane peeled; 200 grams (7 ounces) red onion, cut in half through the equator and sliced thin (¾ cup); Milk, for soaking, as needed; 1 tablespoon capers, preferably salt-packed, rinsed and drained (optional)

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.