in Italy

Veal liver Venetian style

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Ingredients for 4 servings:

  • 3 tbsp olive oil
  • 3 onions, white
  • 200 ml dry white wine
  • 30 g butter
  • 500 g veal liver
  • 2 tbsp parsley, finely chopped
  • Salt
  • black pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the oil, peel the onions, slice them into rings, and sauté until translucent. Deglaze with wine and sauté for 20 minutes, until the wine has evaporated. Remove the onions and set aside. Melt the butter, cut the liver into thin strips, add them to the hot butter, and cook for 4 minutes, stirring constantly. Add the onions, heat until hot, and season with salt and pepper. Sprinkle with parsley and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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