Venetian liver
Instructions
Slice the onions and let them slowly wilt in hot oil, stirring because it doesn't stick to the bottom of the bowl.
Remove the skin that covers the liver and cut it into slices.
When the onions are almost completely cooked and slightly browned, add the liver, raising the flame and let it cook quickly (no more than five or six minutes).
Salt, pepatelo and remove from heat.
Serve with lemon wedges.
Ingredients and dosing for 4 persons
- 600 g of calf liver
- 2 large white onions
- 1 lemon
- Olive oil
- Salt
- Pepper