Fegato Alla Venezia (venecian Calves' Liver)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 ounce butter
• 1 lb onion, thinly sliced
• 1 lb calf liver, deveined and cut into strips
• 2 ounces all-purpose flour, seasoned with salt and pepper
• 3 tablespoons wine vinegar

Recipe

• 1 heat the olive oil and butter in a large, heavy-based frying pan over a medium heat. add the onion and cook, stirring occasionally, for 6-8 minutes, until soft but not coloured. remove with a slotted spoon.
• 2 dust the liver in the seasoned flour, shaking off any excess. add to the hot pan and sauté quickly, about 2-3 minutes, until browned but still tender. stir in the wine vinegar, then add the softened onions and some seasoning and toss everything together. serve immediately.