Venice liver - TUTTI PER UNO CIBO PER TUTTI

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Venice liver

Translations > English > Recipes > Second meat cuts

VENICE LIVER

Ingredients

500 g liver
2 white onions
1/2 glass of olive oil
30 g butter
2 tbsp of vinegar
salt and pepper to taste


Preparation

Finely slice the onions and put them in a saucepan on low flame with oil and butter and cook them until soft and golden brown. Stir sometimes to avoid to burn the onions. 10 minuts later, when the onions are ready, pour in the vinegar and add the slices of liver, after trimming it and removing the thin membrane.  Cook all for 5 minutes on high fire. Add salt and pepper to your taste. Remove the liver from heat and serve it hot with lemon cloves and the onion sauce.





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