Fegato Alla Venezia (Venecian Calves' Liver)

A classic Italian calves' liver dish.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  ounce butter
• 1  lb  white onion, thinly sliced
• 1  lb calf liver, deveined and cut into strips
• 2  ounces all-purpose flour, seasoned with salt and pepper
• 3  tablespoons white wine vinegar

Directions

1. Heat the olive oil and butter in a large, heavy-based frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes, until soft but not coloured. Remove with a slotted spoon.
2. Dust the liver in the seasoned flour, shaking off any excess. Add to the hot pan and sauté quickly, about 2-3 minutes, until browned but still tender. Stir in the white wine vinegar, then add the softened onions and some seasoning and toss everything together. Serve immediately.