Sauteed liver and onion Venice style
When frying onions, if the water is gone and the onions are dry, it is a good idea to add about 1 tablespoon of water and fry them.
After washing the liver with water, soak it in milk for about 10 minutes to remove the smell.
Cut the lever into thin pieces. If it is thick, place a knife horizontally to make it thinner and then slice it into thin slices. Remove any blood clots that appear when you cut them.
Add salt and pepper to the cut liver.
Slice the onions thinly along the fibers, place olive oil and garlic in a heated frying pan, and stir-fry slowly over low heat to bring out the sweetness. Add an appropriate amount of salt (not included).
Once the onions are fragrant, remove them in a bowl or something, wipe off any excess oil stains from the frying pan with kitchen paper. Add olive oil to it and heat it, add [3] at once and fry over high heat.
Once the liver changes color, add the onion you've removed, add Italian parsley and white wine, and fry it so that it's not alcohol.
Serve it on a plate and topped with Italian parsley to make it.
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- Chicken Liver
- 150g
-
- For soaking milk
- Appropriate amount
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- Onion
- 1/2 pieces
-
- Olive oil
- 1 tablespoon
-
- Chop garlic
- 1 tsp
-
- Olive oil
- 1 tablespoon
-
- Italian parsley chopped
- 1 tablespoon
-
- White wine
- 2 tbsp
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- Italian parsley for finishing, minced
- Appropriate amount
