Venetian veal liver

Category: Meat dishes

Ingredients

calf liver 600gr.
bulbs 4 things.
olive oil 3 tbsp. l.
chopped parsley 3 tbsp. l.
dry white wine 3/4 cup
salt 1 / 2h l.
white pepper on the tip of a knife
butter 2 tbsp. l.

Cooking method

  • Rinse the liver with cold water, dry and cut into thin slices. Peel the onion and cut into rings. Heat the olive oil in a frying pan and over low heat with continuous stirring for 3 minutes, fry the onion on it, without browning, only until soft. Add parsley to the onion and gradually pour in white wine. Let's increase the heat, and when the wine boils, put the liver in it. Simmer it for about 4 minutes with the onion, add salt and pepper, add butter and melt it. Serve the liver on a well-warmed dish.
  • Serve with corn porridge or mashed potatoes.


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