Venetian liver recipe by of 28-09-2016 [Updated on 30-07-2018]
The Venetian liver is a typical dish of the Venetian regional cuisine, the ingredients are very few and the goodness of the dish lies in the balance of flavors that is created between the liver and onions. As many will know, I am absolutely not a lover of the genre, but my mother has suggested me several times to try the recipe and to taste the dish with the hope that over the years I had changed tastes about it. Well after hesitating for a long time, I finally decided to try his recipe, as I suspected, not even this time the Venetian liver it met my tastes, but my parents enjoyed it very much so I guess the recipe I propose is valid too :)
How to make Venetian liver
Melt the butter with the oil in a large non-stick pan.
Clean the onions, cut them into thin slices and cook them in the pan over low heat, it will take about 15 minutes.
Once wilted, blend them with white wine.
Then add the slices of liver and cook a few minutes on each side.
Season with salt and pepper and immediately serve the liver Venetian style.