Liver Venetian Style (Veneto)

Meat

Ingredients

Calf's liver- 2 pounds

Olive oil - 2-3 tbsps

Butter - 4 tbsps

Onions, thinly sliced - 1 1/2 pounds

Parsley, finely chopped - 2-3 sprigs

Salt and pepper

Heat the oil and butter in a frying pan. Add the onions and saute very gently until soft but not brown. Add the liver and cook for about 5 minutes over a brisk heat, browning it on both sides. Sprinkle with parsley, season with salt and pepper and serve immediately with thick slices of hot polenta.

Serves 6.