Fegato al Vino Bianco. I’m always amazed that so many people can’t stand liver. I love the stuff. The most important thing when frying liver is to not over cook it. It should remain a little pink in the centre.
800 grams liver, preferably calf’s — 1 cm thick slices
80 grams butter
1 medium onion — sliced very thinly
1/2 glass dry white wine
1 tablespoon parsley — chopped
2 lemons — cut into wedges
Brown the onions in the butter.
Add the liver, season with salt and pepper and fry over a high heat, turning a couple of times until the liver is done. This should take a maximum of two minutes for calf’s liver. Try not to over cook it as it will be like shoe leather. Remove the liver to a warmed serving dish.
Deglaze the pan with the wine and reduce by about half.
Pour the sauce over the liver and sprinkle with chopped parsley.
Serve immediately with the lemon wedges.