Venetian calf’s liver and onions recipe
Australian Gourmet Traveller Italian recipe for Venetian calf’s liver and onions.
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Cooking tools:
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Serving platter
- Paper towel
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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