Fegato alla Venice

Ingredients for 2 servings:

• 300 g veal liver
• 2 tbsp extra virgin olive oil
• 3 m.-sized onion(s)
• 1 handful of parsley, freshly chopped
• 200 ml white wine (Pinot Grigio)
• 20 g butter
• 1 tomato(s)
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Veal liver Venetian style

Rinse the liver, pat dry, and cut into strips. Remove any remaining ribs. Peel the onion and slice into rings. Heat the oil in a pan and cook the onion rings over low heat. Do NOT allow them to brown. Add fresh, chopped parsley. Increase the heat, add the wine a little at a time, and let it reduce slightly. Before adding the last bit of wine, add the liver strips to the pan and sauté for 2-3 minutes, stirring. Finally, season with salt and pepper, add a knob of butter, and sauté the finely chopped tomato.