Fegato alla veneziana (4)
Instructions
Prepare the liver into thin slices of 2-3 mm.
Let dry for 30 minutes in oil and butter the thinly sliced onion, wetting with little broth; raise the heat and add the liver; Cook for 4 minutes continuously rivoltandolo.
Toward the end of cooking salt.
Transfer to a warm plate, finish with ground pepper, a splash of lemon and chopped parsley.
Ingredients and dosing for 4 persons
- 400 g of calf liver
- 400 g of onions
- 3 tablespoons of olive oil extra virgin
- 30 g of butter
- Little of vegetable broth
- Salt
- Minced 1 of pepper
- Chopped parsley
- 1 splash of lemon juice