Venetian liver with onions

Venetian liver with onions

By
From
Encyclopedia of Food and Cookery
Serves
4

The way liver is prepared in Venice with lots of onions and the surprising touch of lemon zest is one of the nicest. Traditionally served with thick slices of polenta.

Ingredients

Quantity Ingredient
2 tablespoons oil
2 large onions, finely sliced
2 tablespoons water
1 teaspoon lemon zest, grated
500g calf or lamb liver, finely sliced
freshly ground black pepper
salt

Method

  1. Heat oil in a large frying pan, add onions, toss to coat with oil and add water. Cover and cook over gentle heat for about 20 minutes. Add lemon zest and mix well.
  2. Push onions to one side of pan. Add a little more oil, then the liver, and season with salt and pepper to taste. Stir well, cover and cook for 2–3 minutes. If you like a thicker gravy, toss slices of liver in seasoned flour before adding to pan. Serve with mashed potatoes, polenta or fluffy boiled rice.
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