Venetian calf’s liver and onions recipe | Gourmet Traveller
Australian Gourmet Traveller Italian recipe for Venetian calf’s liver and onions.
Ingredients
- 1 kg calf’s liver, soaked in milk for an hour, drained, trimmed
- 125 ml extra-virgin olive oil (½ cup)
- 3 onions, thinly sliced
- 80 gm butter, coarsely chopped
- ½ cup (loosely packed) flat-leaf parsley, coarsely chopped, plus extra to serve
- To serve: steamed baby potatoes, halved
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