Liver and Onions Venetian Style
|Olive oil||3 Tablespoon|
|Onions||3 Medium, peeled and thinly sliced|
|Freshly chopped parsley||1 Tablespoon|
|Calf liver||1 Pound, thinly sliced (500 gram)|
|Freshly ground black pepper||To Taste|
Heat olive oil and butter in a large frying pan.
Add onions and parsley, and cover the pan.
Cook over a low heat for 45 min., until onions are soft and golden (but not browned).
Turn up heat, and add sliced liver.
Season well, and cook for a few minutes only.
Serve immediately, with polenta or fried bread.