As I wend my way through my second Onion novel, China Lily, which is taking too, too, long to put into the computer, I approach page 300. The end is in sight.
My intent was to write a trilogy that followed a Fourth Century Italian farm family, as it developed into an International business empire. There was to be 1,000 years between the first and second book, and the third book was to be set in the present day.
I confess, my interest might not be sustained for the third novel.
However, as I soon describe this recipe – and its creation – in detail, I thought it might make someone a nice supper.
Fittingly, this recipe is from Harry’s Bar, in Venice.
When we visited Venice, we asked the locals where to find the definitive calf’s liver and onions. Everyone said Harry’s Bar, and, after trying it there—and lots of other places—we had to agree. This is Harry’s recipe.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food