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Venetian-Style Liver

Source of Recipe


From "Lobel's Meat and Wine"






List of Ingredients



• 5 Tbsp extra-virgin olive oil
  
• 3 yellow, white or sweet onions (or a mixture), halved and very thinly sliced
  
• Kosher salt
  
• ¾ pound liver, cut into ¼-inch slices, peeled and trimmed, at room temperature
  
• ¼ cup dry white wine
  
• 2 Tbsp finely chopped flat-leaf parsley
  
• Freshly ground black pepper
  
• 2 Tbsp unsalted butter, cut into 4 pieces
  






Instructions



1. In a large skillet, heat the olive oil over medium heat, and cook the onions, stirring often, for about 5 minutes. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are softened and lightly golden but not browned, 30 to 40 minutes. Stir in a generous pinch of salt, and transfer the onions and oil to a small bowl. Remove all onion bits remaining in the skillet, and strain the oil mixed with the onions back into the skillet. Press lightly on the onions to extract as much oil as possible. Set the onions aside.
   
   
2. Turn on the stove vent if you have one. If needed, add more olive oil to the skillet to measure about 4 tablespoons and heat over high heat. When the oil has smoked for about 30 seconds, quickly and carefully add the liver in a single layer. Sear the liver, undisturbed, for 1½ to 2 minutes, or until deeply browned along the underside edges.
   
   
3. Using a metal spatula, scrape the liver from the bottom of the pan and turn over. Sprinkle generously with salt and add the wine, scraping the bottom of the skillet to loosen any browned bits, and cook for about 20 seconds, stirring. Reduce the heat to medium-low and stir in the onions, two-thirds of the parsley, and a few generous grindings of black pepper. Add the butter and stir until the liquid in the skillet thickens slightly, 30 seconds to 1 minute. Add salt to taste. Serve immediately, garnished with the remaining parsley.
   
   Makes 2 servings.