Venetian liver

Venetian liver

Ingredients For 6 people:

Veal liver sliced 800 gr

white onion, thinly sliced 500 gr

butter 30g

1 ladle of broth

3 tablespoons of extra virgin olive oil

chopped parsley

white vinegar (to taste)

salt, pepper.


In a pan large fry the onion in the butter, stirring often until it is golden; just begins to brown, add the liver slices, then add the broth and the chopped parsley and simmer over medium heat for about 5 minutes.

Immediately before complete cooking, turn off the heat, season with salt and pepper and serve hot.

You can add a sprinkle of vinegar just before serving.

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