Fegato Alla Venezia (Venecian Calves' Liver)

1. 1

   Heat the olive oil and butter in a large, heavy-based frying pan over a medium heat.

2. 2

   Add the onion and cook, stirring occasionally, for 6-8 minutes, until soft but not coloured.

3. 3

   Remove with a slotted spoon.

4. 4

   Dust the liver in the seasoned flour, shaking off any excess.

5. 5

   Add to the hot pan and saute quickly, about 2-3 minutes, until browned but still tender.

6. 6

   Stir in the white wine vinegar, then add the softened onions and some seasoning and toss everything together.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.