Fegato alla veneziana 2

Fegato alla veneziana 2
Fegato alla veneziana 2 5 1 Stefano Moraschini

Instructions

A06315 LIVER ALLA VENEZIANA INGREDIENTS for 4 PEOPLE 400 g of calf's liver, sliced, 400 g onions, 30 g butter, 5 tablespoons olive oil, pepper, chopped parsley (optional).

Thinly slice the onions and cook slowly in oil and butter and let them dry.

Add salt and pepper.

After about 20 minutes, add the liver and let it cook and heat.

Add salt and, if desired, add chopped parsley, then serve.

Fegato alla veneziana 2

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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