Fegato alla veneziana

Method

Heat the olive oil in a large, heavy-bottomed pan over a medium heat and add the sliced onions with a pinch of salt to help them release their moisture. Cook the onions slowly for 15-20 minutes, stirring occasionally, until they are deeply caramelised and very soft but not burnt. Increase the heat to medium-high, push the onions to the sides of the pan, and add the liver slices to the centre, cooking for 2-3 minutes on each side until just cooked through but still pink inside. Pour in the white wine to deglaze the pan, scraping up any browned bits, then mix the liver back in with the onions and season generously with salt and pepper. Finish with fresh chopped parsley and serve immediately, ideally on creamy polenta or with good bread to accompany the pan juices.