This is my own version of this dish, as cooked for me and my family more times than I care to remember by the best Venetian cook I have ever met
Trim the liver with care, pulling off the transparent, rind-like skin from around each slice. Peel and slice the onions evenly and very thinly (a food processor does this very well and easily) and rinse them briefly under cold running water. Fry the onions in the oil and butter with the parsley over a very low heat for 1 hour, covered, until shiny and soft. Stir frequently to prevent sticking or burning. Then raise the heat and lay the liver in the onions. Brown it quickly on both sides and pour the wine over as it browns; the liver will be cooked in 5 minutes. Season it with salt and pepper, remove from the pan and keep warm. Tip the cooked onions on to a warmed platter, arrange the liver on top and serve at once.
© 1990 Valentina Harris. All rights reserved.