Venice Liver

Venice Liver

Venice Liver
Liver has a bad rap, but only with those who haven't tried this enticing Venice liver. It absolutely melts in your mouth.
Print
SPONSORED:
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
6 servings

Ingredients
1 1/2 lb. veal liver
1 1/2 lb. white onions
2 tbsp. vinegar
1 quart of water
Extra virgin olive oil
Parsley
Butter
Salt

Methods/steps
Add vinegar to water; slice liver and marinate in acidulated water for at least one hour. Drain and pat dry. While the liver is marinating, slice the onions and brown them slowly in butter and oil. Add sliced liver and cook on a lively flame. Add salt when they are nearly done, sprinkle it with finely chopped parsley and serve.
Additional Tips
Ready in 1ΒΌ hour

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.