Venetian-style liver

Finely slice onion. Sauté until pale gold and add salt.

In another frying-pan, sear the liver strips over a high heat.

Add the onion to the liver, stir together and serve with hot white polenta.

 


 

Ingredients for 2 persons
  • 1 onion
  • 150 g veal liver
  • extra-virgin olive oil
  • salt to taste
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Venetian-style liver