Calves’ Liver Venetian Style

This well-known dish is typical of good Italian cooking, where the flavors of simple ingredients are left to speak for themselves. Leonardi includes it as an “orduvre” but today it is served as a main course, with slices of toasted polenta (baked corn meal).

Finely slice four or five onions and fry in a casserole with a nut of butter, a little oil, chopped scallions or spring onions, add the liver, salt, freshly ground pepper and chopped parsley and cook to perfection, making sure i