Calf’s Liver & Onions from Italian Comfort Food by The Editors of Saveur
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...
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Ingredients
- Kosher salt
- freshly ground black pepper
- 6 small yellow onions, halved and very thinly sliced
- 6 tbsp. extra-virgin olive oil
- 2 lb. calf’s liver, trimmed and thin membrane peeled
- 3 tbsp. unsalted butter
- Grilled polenta, for serving
- Leaves from ½ bunch fresh flat-leaf parsley, chopped
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