- 600 g calf liver
- 600 g onions
For the recipe Venetian liver, peel the onions and cut into slices. Sauté them in a pan with a generous knob of butter, 1 clove of crushed garlic, salt and a few leaves of sage, over low heat, until they are well softened (about 15 minutes).
Wet with 1/2 glass of water and cook for another 8-10 minutes. Finally add a knob of butter and 1 teaspoon of sugar and brown for another 5 minutes.
Cook the slices of liver, cut into small pieces, in a pan with a knob of butter and a few leaves of sage, for 1 minute per side. Season with salt and serve with the onions, completing with ground pepper and sage leaves.
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