Name: Calf’s Liver & Onions
Yield: Serves 6
Cuisine: Italian
Ingredients: Kosher salt and freshly ground black pepper, to taste; 3 tbsp. unsalted butter; 2 lb. calf’s liver, trimmed and thin membrane peeled; Grilled polenta, for serving; 6 tbsp. extra-virgin olive oil; Leaves from ½ bunch fresh flat-leaf parsley, chopped; 6 small yellow onions, halved and very thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

A Venetian classic, liver and onions are here sautéed with nothing but a little bit of salt. The result: sweet, deeply browned onions and crispy bits of liver topped with a decadent parsley-butter sauce. This recipe, from Harry’s Bar in Venice, is considered by many to be the city’s best.

Ingredients

2 lb. calf’s liver, trimmed and thin membrane peeled
6 tbsp. extra-virgin olive oil
6

Europe
Italy
Main course
Mediterranean
Venice
Gluten-free

Method

Cut liver lengthwise into 4 long pieces, then, using a very sharp knife and pressing the palm of your hand firmly against meat, slice each piece thinly crosswise. Set aside.
Heat 4 tbsp. oil in a 12″ skillet over medium. Add onions and cook, stirring frequently, until

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