The liver prepared in this way is eaten from the Veneto region, always with white wine cooking and with onion, in a very simple and fast way the main dish is quickly cooked.
Ingredients: total time 25 min. 2 person, very easy
300 g beef liver
3 medium onions/cut in half and sliced
100 ml glass of white wine
extra virgin olive oil to taste
salt and pepper to taste
Preparation:
Cut the onion into slices, add salt and pepper, then transfer them to a larger pan with a little olive oil.
Heat the oil and cook the onion on a low heat for about 10–15 minutes, with stirring constantly. Then add the sliced liver fillets and bake on both sides to catch the brown color, add the white wine and wait for the alcohol to evaporate, cook for about 10 minutes.
Serve warm immediately with boiled or baked potatoes or some other vegetables.
Buon appetito!
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