Calf’s liver cooked this way is a classic of Venetian meat cuisine. The quantity of onions used for the dish might seem enormous when raw, but they are cooked very slowly to become almost a sticky jam, which will be topped by the sauteed liver. It really is imperative that the calf’s liver is as fresh as possible; it should be shiny and have no strong smell when raw. Serve with mounds of fluffy mashed potato or soft white polenta.
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