Liver with onions alla veneziana
Instructions
Peel the onions and thin thickly.
Remove the skin all around the liver slices and cut them into strips about two fingers.
Heat the oil in a large frying pan and let wilt onions.
Keep the flame at mid-height and stir often so that the onions are cooked without almost take color.
After about a quarter of an hour, season with salt and pepper and wet with wine.
Distributed on the onion strips, raised liver heat and let Cook for no more than four or five minutes, mixing it frequently and only coastal when cooked.
Because the liver does not harden, you must cook it only at the last moment, making sure that they baking steps without, however, remain rare.
Serve hot, sprinkled with chopped parsley, accompanied with slices of roasted polenta.
Ingredients and dosing for 4 persons
- 400 g of veal liver, thinly sliced
- 3 white onions of 100 g each
- 2 tablespoons of olive oil extra virgin
- 2 fingers of dry white wine
- Parsley
- Salt
- Pepper