Fegato alla Veneziana (Calf's Liver and Onions)
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Slotted spoon
- Mixing bowl
- Wooden spoon
- Serving platter
- Measuring spoon
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
- freshly ground black pepper
- 3 tbsp. butter
- 1⁄2 bunch parsley, trimmed and chopped
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