Calves' Liver with Melted Onions and Marsala
"This is my version of the famous Venetian dish (Fegato alla Veneziana), rich but meltingly light. In summer, for a change, the whole thing works brilliantly with lambs' liver and either way it's very good served with buttered spinach and steamed potatoes...."
INGREDIENTS
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8 oz (225 g) calves' liver
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3 medium onions, peeled, halved and thinly sliced
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10 fl oz (275 ml) dry Marsala wine
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2 tablespoons olive oil
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1 large clove garlic, peeled and crushed
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2 tablespoons balsamic vinegar
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½ oz (10 g) butter
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salt and freshly milled black pepper
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