Fegato alla Veneziana

Venetian Style Liver

A great Venetian recipe that my mother makes often.

Ingredients:

1lb 5 oz thinly sliced veal or pork liver
1 lb white onions
2 Tbsp butter
1/4 cup extra virgin olive oil
salt to taste
Instructions:

1. Slice the onions thinly.
2. Warm the butter and oil in a large skillet. When it's hot add the onions.
3. Cook at a low heat until they are really soft. About 20 minutes of cooking time. If they get too dry add a spoon or two of water. Salt them after ten minutes.
4. When they are ready raise the heat and add the liver.
5. Cook for about 2 minutes per side or until done and salt to taste.
6.Serve hot with hot Polenta.

Notes:

 

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