Fegato alla veneziana (3)
Instructions
In a pan melt about 50 g of butter, add the onions cut into thin slices and let Cook over low heat until they become soft, almost mashed, should not take color.
Slice the liver, wash repeatedly under running water, dry it, filter it into the Pan and cook a few minutes on each side over high heat.
Arrange on a serving dish, nappate with the cooking sauce and serve immediately.
Accompanying wines: Valpolicella DOC, Chianti Classico DOCG, Castel Del Monte DOC Pinot Noir.
