Venetian-style liver
Recipe type easy
Preparation time 40 minutes
Storage This is a dish that should be eaten immediately otherwise the liver will harden
Ingredients for 4 people 400 grams of veal liver, 300 grams of
pork liver, two yellow onions,
one glass of dry white wine,
Half a cup of extra virgin olive oil, salt and pepper
How to cook Prepare a chopped mixture made from the two onions in a nonstick skillet filled with plenty of olive oil, brown it, and then, with the heat high, add the liver cut into small pieces about 2 to 3 inches thick. Brown everything for about three minutes, put in the white wine and let it evaporate, adjust the salt and cook for another 5 minutes. When cooked, pepper generously and serve very hot.
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