Venetian-style liver

Veal liver is a very convenient cut for its nutritivo al content, its cheap price, and its distintive flavour. Here’s a way to cook it, coming from Venice.

I started by slicing three onions (one and a half per person) and cooking them in a little butter and salt also using water to cook them first. I basically caramelized them.

Meanwhile I made mashed potatoes with butter and boiled potatoes, and I finely chopped some parsley

Then I added the liver cut into small pieces, cooked quickly with onions (3-4 minutes), and deglazed with white wine. I finished with butter over low heat.

Then i plated arranging the liver and onions next to three spoonfuls of the mashed potatoes, garnishing with the chopped parsley.

by coverlaguerradipiero