Venetian calf's liver with onions (Fegato alla veneziana)

1. Peel the onions and slice them into very thin half-moons.

2. Melt the olive oil and butter in a wide frying pan, add the onions and cook covered over low heat for 25-30 minutes, stirring occasionally, until soft, sweet and golden; finally pour in the white wine and let it evaporate.

3. Trim the liver of any membranes and veins and cut it into thin strips about 5 mm wide.

4. Push the onions to the edge of the pan, turn the heat to high and cook the liver in the middle for 2-3 minutes, stirring constantly, until browned outside and just pink inside.

5. Toss with the onions and only now season with salt and pepper (salting earlier would dry out the liver), then sprinkle with chopped parsley.

6. Serve at once - in Venice it comes with fried or grilled polenta.

Tip: Liver toughens in moments: cook it just briefly and add salt only at the very end.