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.
PREPARATION
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.
