Fegato alla veneziana

Preparation

1. 01

   Low heat, butter melted

   Slice the onions very finely into half-moon shapes (approximately 3 mm). Melt half the butter (40 g) in a wide, heavy-based pan over a low heat.

2. 02

   Low-medium heat, uncovered, stirring occasionally

   Add the sliced onions to the pan and sprinkle with a pinch of salt. Cook over a low-medium heat, stirring occasionally, for 30–35 minutes. The onions will soften, turn a golden-brown colour, and take on a sweet, jammy consistency.

3. 03

   Preparation

   While the onions are cooking, slice the beef liver into thin strips 5 mm thick. Pat dry thoroughly with kitchen paper, season both sides with salt and pepper, then dust lightly with flour and shake off the excess.

4. 04

   High heat, brief searing

   In a separate wide pan, melt the remaining butter (40 g) over a high heat. Once the butter is foaming and has just turned colour, place the liver slices in a single layer. Sear for 1–1,5 minutes on each side; the outside should be golden and the inside still slightly pink.

5. 05

   Medium-high heat, deglaze

   Remove the liver from the pan and keep warm. Deglaze the same pan with white wine, scraping up the fond from the bottom with a wooden spoon, and simmer for 1–2 minutes until the sauce has slightly reduced.

6. 06

   serving

   Spread the sweet onions over the serving plate to form a bed, then arrange the liver slices on top. Drizzle the wine butter sauce over the liver. Serve, sprinkled with plenty of freshly chopped parsley.