Peel the onions and slice very thin. Rinse and mince the parsley. Heat the oil in a large pan, add the onions and sauté for about 20 minutes, stirring constantly and making sure they don’t brown.
After the first few minutes lower the heat, salt to taste and bathe with the wine bit by bit. Slice the liver thin and sauté in the pan with the onions, raising the heat.
Continue cooking for another four or five minutes, turning the liver slices continually and seasoning with salt and pepper at the last minute.
Be sure the liver is cooked to a turn: if overcooked it gets hard and dry, if undercooked it is bloody and sweetish. Serve piping hot, sprinkled with minced parsley, accompanied with slices of grilled polenta.
A dish that is distinguished by the intensity of its tastes, pair with a fine and elegant white, with an intriguing personality like Vigna di Gabri. Alternatively, a red with good structure and suave tannins like Sedara.
