Going to Venice For Liver and Onions

My grandmother raised me and taught me to cook. It was a world renowned chef and I made a recipe, just a knowledge of how to deal with different foods. For example, when he served liver and onions had always served with mashed potatoes and beans. At first glance seems like a strange combination with an overload of carbohydrates, but the flavors seemed to blend together and it was delicious. This recipe is from the famous Harry's Bar in Venice, a meeting place for Ernest Hemingway and a host of other types of literature, as well as millions of tourists. The only difference between this recipe and Harry is $ 100. You probably know, but the liver should be cooked rare to medium rare, never well done. It also helps if you can get some beef liver or calf liver, rather than more mature animals. For 2 people: 3 / 4 pound of beef or beef liver 1 large onion, halved and thinly sliced 2 tablespoons olive oil 2 tablespoons butter Place the liver in the freezer until almost frozen hard. With a sharp knife cut into thin strips that can be and about 2-3 inches long. Set aside. Heat butter and oil in a ten-inch skillet, add onion and saute over medium-high heat until the onions are very brown and almost caramelized, about 20 minutes. Remove from skillet and set aside. Add a little more olive oil "to the pan, fry the chopped liver until golden and slightly crisp. (Despite what I said about the liver cooked rare to medium rare, this is a recipe that you can not do) Add onion to skillet, stir and serve. Two sides are quite large for this dish, polenta and salad with vinaigrette.