Fegato alla Veneziana (Calf's Liver and Onions) | Saveur
This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions.
Ingredients
- 2 lb. calf's liver, trimmed and thin membrane peeled off
- 6 tbsp. extra-virgin olive oil
- 6 small yellow onions, peeled, halved, and very thinly sliced
- Salt and freshly ground black pepper
- 3 tbsp. butter
- <sup>1</sup>⁄<sub>2</sub> bunch parsley, trimmed and chopped
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