Onion Preparation: Finely slice the onions. In a large skillet, heat the extra virgin olive oil over medium heat. Add the onions and cook slowly until soft and lightly browned, stirring occasionally.
Preparing the liver: While the onions are cooking, rinse the calf liver under running water and pat dry with paper towels. Cut the liver into thin slices, removing any membranes or ribs.
Cooking the liver: When the onions are done, move them to the sides of the pan and increase the heat slightly. Add the liver slices and cook for about 2-3 minutes per side, until golden brown. Avoid overcooking the liver to keep it tender.
Wine Deglaze: Pour dry white wine into the pan and let the alcohol evaporate for a couple of minutes. This step adds depth to the flavor of the dish.
Mixing the ingredients: Mix the liver with the onions, season with salt and pepper to taste. If the sauce is too thick, add a little water to obtain the desired consistency.
Serving: Serve the liver with onions hot, accompanied by a side of mashed potatoes or grilled vegetables.
Notes
For a more delicate flavor, you can marinate the liver in milk for about 30 minutes before cooking.
Make sure the pan is very hot before adding the liver to ensure good browning.
Avoid salting the liver before cooking, as salt can toughen it.
