Liver - Venetian Style
calories: medium
category: second
cost: medium
difficulty: medium
preparation time: 40
Ingredients
Veal liver 800 gr.
White onions 700 gr.
Parsley a bunch
Extra virgin olive oil, 2 dl. Broth ½ dl.
Salt and pepper to taste
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White onions 700 gr.
Parsley a bunch
Extra virgin olive oil, 2 dl. Broth ½ dl.
Salt and pepper to taste
See our
Wine Tips
for your meals
Preparation Dice the parsley finely on a wooden board and cut the onions into rings as finely as possible. Using a large enough pan add the oil and the onions and sauté over a low heat stirring often with a wooden spoon.
Cut the liver into thin slices and add. Cook over a high heat stirring well so that all the liver is cooked well and adding the broth, a little at a time. Salt and pepper only at the end – the meat will be ready after 5 minutes. Put the meat on a warm plate and serve. The Chef's tips The rose-coloured Bardolino Classico Chiaretto with its young fresh fragrance matches well with the slightly sweetish taste of this dish. Curiosity This recipe for liver is the most famous in the City of the Grand Canal and goes well with polenta either white or yellow.
Cut the liver into thin slices and add. Cook over a high heat stirring well so that all the liver is cooked well and adding the broth, a little at a time. Salt and pepper only at the end – the meat will be ready after 5 minutes. Put the meat on a warm plate and serve.
