Venetian calf's liver
Instructions
Cut into very thin slices, onions and cook very slowly into the oil with the butter, so make them wither but not brown. Add salt and pepper. Just before serving, cut the liver into thin slices and cook in open flame for about 10 minutes with the bay leaf. After having adjusted the salt and pepper, serve with mashed potatoes or polenta croutons.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 400 g veal liver
- 400 g onions
- 30 g butter
- extra virgin olive oil 25 dl
- a couple of Bay leaves
- salt.
- Pepe q. b