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Recipe Venetian Liver 3


Venetian Liver 3

Recipe yeld 4 servings

Ingredients

500 G Veal Liver
2 Large Onions
50 G Butter
Rooms

Amount Per Serving Calories: 250


Method

In a skillet, melt about 50 g of butter, add the onions cut into thin slices and cook over low heat until they become soft, almost pulped, do not have to take color.
Slice the liver, repeated wash under running water, dry it, pass it to the pan and cook a few minutes on each side over high heat.
Arrange on a serving platter, tassels with the sauce and serve immediately.
Accompanying wines: Valpolicella DOC, DOCG Chianti Classico, Pinot Nero DOC Castel del Monte.

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