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3 tablespoons extra-virgin olive oil
1 oz (30 gr) butter
2 large onion
1 lb (500 gr) calf liver, thinly sliced and optionally cut in 2 inch (5 cm) pieces
salt and pepper

Printer friendly recipe

Cut the onions in very thin slices.

In a skillet place the olive oil and butter. When the butter starts foaming, add the onion. Sauté on medium- low heat until the onion is tender and translucent.

Add the liver.

Mix with a wooden spoon and cook on medium heat for about 20 - 25 minutes or until the liver is tender and fully cooked.

Many don’t like liver for its lightly bitter aftertaste. For this reason in Roman times liver was cooked with figs to sweeten it. In fact the Italian name “fegato” comes from the Latin “iecur ficatum” meaning liver with figs. The Venetians use onion to sweeten the taste of liver, in a dish that is famous throughout Europe.