THE ONION-STEEPED SLABS

(Our Play on Fegato alla Veneziana)

THE ONION-STEEPED SLABS

Ingredients: 400g Calf’s liver (thin strips), 3 Large white onions (finely sliced), 50g Butter, 1 tsp Black pepper, 1 tsp Salt, 2 tbsp White wine vinegar, 50ml Beef stock...

Ingredients

  • 400g Calf’s liver (thin strips)
  • 3 Large white onions (finely sliced)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 2 tbsp White wine vinegar
  • 50ml Beef stock

Cooking Method

  1. The Architect Sauté the onions in butter for 15 minutes on low heat until they are meltingly soft and caramelized.
  2. The Bloom Add pepper and vinegar with a 20ml splash of stock; the steam will release the sweet onion sugars.
  3. The Scorch Push onions aside; sear the liver strips on maximum heat for 1 minute per side until charred but pink inside.
  4. The Marriage Toss everything together until the liver is coated in the onion silk.
  5. The Final Flourish Top with a massive hit of raw fresh parsley.

Cuisine: Italian

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