Fegato alla veneziana

Preparation

1. 01

   Low heat, butter melted

   Slice the onions into very thin half-moons (approximately 3 mm). Melt half the butter (40 g) in a wide, heavy-bottomed skillet over low heat.

2. 02

   Low-medium heat, not covered, stirring occasionally

   Add the sliced onions to the skillet and sprinkle with a pinch of salt. Cook over low-medium heat, stirring occasionally, for 30–35 minutes. The onions will soften, turn golden brown, and develop a sweet, jam-like consistency.

3. 03

   Preparation

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

4. 04

   High heat, quick searing

   In a separate wide skillet, melt the remaining butter (40 g) over high heat. Once the butter foams and turns lightly golden, place the liver slices in a single layer. Sear on both sides for 1–1,5 minutes; the outside should be golden and the inside should remain slightly pink.

5. 05

   Medium-high heat, deglaze.

   Remove the liver from the skillet and keep warm. Deglaze the same skillet with white wine, scraping up the browned bits from the bottom with a wooden spoon, and simmer for 1–2 minutes until the sauce slightly thickens.

6. 06

   serving

   Spread the sweet onions on 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 generously chopped fresh parsley.