Fegato alla Veneziana (Venetian-Style Liver)

Liver and onions is elevated to a more exotic concoction when given its Italian title, Fegato alla Veneziana, one of the best loved dishes of the Veneto. Simple to prepare, the onions are cooked long and slow for sweetness. In Roman times, liver was cooked with figs, from which the word 'fegato' comes. The sweetness of the onions counteracts any slight bitterness from the liver. The liver should be cooked quickly to brown the outside but retain a slight pinkness in the middle. Served with North Italy's polenta or with pasta or mashed potatoes, this is a very economical and nutritious meal. Ask for the liver to be sliced thinly and then remove any membrane before cooking.

Ingredients (serves 2)
250 grams calf's liver (traditionally calf's liver, the most tender, but lamb's liver can be used)
250 grams onions
15 grams butter
2 tablespoons oil
salt
pepper
chopped parsley (optional)
lemon slices (optional)

Preparation

In butter and oil, slowly cook thinly sliced onion until limp but not browned. This may take up to 40 minutes. Add salt and pepper. Seasoning during cooking ensures you do not get a raw salt taste. A few minutes before serving add liver cut in thin strips, and cook over a high heat. Sprinkle with chopped parsley and serve immediately.