Venetian liver recipe – Italian cuisine – Italian Cuisine

Venetian liver recipe - Italian cuisine


  • 600 g calf liver
  • 600 g onions
  • sage
  • butter
  • sugar
  • garlic
  • salt
  • pepper

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.

This recipe has already been read 3554 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close