Calf’s Liver & Onions

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. Heat 4 tbsp. oil in a 12″ skillet over medium. Add onions and cook, stirring frequently, until