Venetian-style sauteed liver and onions
When sautéing the onions, if they become dry and shriveled, add about 1 tablespoon of water and continue sautéing.
Wash the liver with water and then soak it in milk for about 10 minutes to remove any unpleasant odor
Cut the liver into thin strips. If it is thick, cut it horizontally with a knife to thin it out before slicing. Remove any blood clots that come out when you cut it
Season the chopped liver with salt and pepper
Thinly slice the onion along the grain, add it to a heated frying pan with olive oil and garlic, and fry slowly over low heat until the sweetness comes out. Add a moderate amount of salt (not included in the recipe)
Once the onions are caramelized, remove them to a bowl and wipe off any excess oil from the frying pan with kitchen paper. Add the olive oil and heat it up, then add [3] all at once and fry over high heat
Once the liver has changed color, add the onions that were set aside, along with the Italian parsley and white wine, and fry until the alcohol evaporates
Serve on a plate and top with Italian parsley to finish
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- Chicken Liver
- 150g
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- in milk For soaking the liver
- Appropriate amount
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- Onion
- 1/2 pieces
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- minced garlic
- 1 tsp
-
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- Italian parsley Chopped
- 1 tablespoon
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- White wine
- 2 tbsp
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- Italian parsley for garnish, finely chopped.
- Appropriate amount
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