Fegato alla Veneziana

Liver and onions is widely eaten in the UK and in Germany, where it is usually eaten along with boiled or mashed potatoes. Calf's or lamb's liver are the usual choices in the UK and is often accompanied by fried bacon.

In the French traditional recipe the liver is fried with butter and lard^. In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture. In Italian cuisine, the fegato alla Veneziana recipe includes a dash of red wine or vinegar and the fegato alla Romana a dash of white wine and is cooked in lard.

What you need:

For the liver

• 2 red onions, peeled and very finely sliced
• 3 tbsp light olive oil
• salt and freshly ground pepper
• 40g butter
• 8 thin slices of calf's liver, cut into small squares
• 1 tbsp chopped parsley
• 2 tbsp red wine vinegar
• 1 lemon

For the Puy lentils

• 110g Puy lentils
• 4 sage leaves
• 1 clove garlic
• ½ lemon, juice only
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper, to taste

How to prepare it

1. Place the lentils, sage and one garlic clove into a pan and cover with water.
2. Bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan.
3. Season to taste with salt and freshly ground black pepper, a squeeze of lemon juice and the olive oil. Keep warm until needed.
4. Over a low heat, fry the onions in the olive oil until they are coloured and very soft - this can take up to 30 minutes. Season with salt and freshly ground pepper, and tip into a bowl.
5. In a frying pan, heat the butter until foaming. Season the calf's liver with salt and freshly ground pepper, and briefly cook the meat in the butter for about 20 seconds. Transfer to a colander and drain.
6. Tip the cooked onions back into the liver pan and toss briefly until they are golden brown and slightly scorched.
7. Return the liver to the pan with the parsley and finally stir in the vinegar. Serve