Liver and Onions Venetian Style Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Knob of butter | ||
| Onions | 3 Medium, thinly sliced | |
| Chopped parsley | 1 Tablespoon | |
| 500 g / 1 lb calf's liver, thinly sliced | ||
| Salt | To Taste | |
| black pepper | 1 | |
Directions
Heat olive oil and butter in a large frying pan.
Add onions and parsley, and cover the pan.
Cook over a low heat for 45 min., until onions are soft and golden (but not browned).
Turn up heat, and add sliced liver.
Season well, and cook for a few minutes only.
Serve immediately, with polenta or fried bread.
Add onions and parsley, and cover the pan.
Cook over a low heat for 45 min., until onions are soft and golden (but not browned).
Turn up heat, and add sliced liver.
Season well, and cook for a few minutes only.
Serve immediately, with polenta or fried bread.
Chef
