Bacon and onions help to round out the assertive flavor of liver in this classic combination, while parsley provides a much-needed punch of brightness at the very end. The trick to making liver palatable is not to
overcook it; liver can become leathery and tough in an instant, but a mindful eye toward temperature and time will give you tender results.
SERVES: 4
INGREDIENTS:
- 1½ pounds calf’s liver Milk, for soaking the liver
- 1 teaspoon finely ground unrefined sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 ounces bacon, chopped
- 3 yellow onions, sliced into rings no thicker than ¼ inch
- 2 tablespoons chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Trim the liver of any membrane or sinew and slice it into strips about ¼ inch thick, then toss it in a bowl and cover it with milk. Transfer the bowl to the refrigerator and soak for at least 8 and up to 12 hours. Drain away the milk and pat the liver dry. Sprinkle it with salt and pepper, then set aside while you prepare the other ingredients.
- Melt the butter in a skillet over medium heat, toss in the bacon, and cook until crispy, about 6 minutes. Transfer the bacon to a bowl with a slotted spoon. Toss the onions into the hot fat and fry them until they turn a deep golden brown, about 15 minutes. Stir them frequently to prevent them from scorching. Using a slotted spoon, transfer the onions to the bowl with the bacon and cover it with a kitchen towel to keep them warm.
- Add the liver to the skillet and fry for 2 to 3 minutes on each side until cooked through but not overdone. Return the bacon and onions to the skillet and stir to warm them through. Sprinkle with the parsley and serve warm.
