Cookery School Italy

 Venetian Style Liver.

Fegato alla Venezia 

This is a great winter warmer of a meal, hearty and wholesome.

Heat the oil in a frying pan, add the onions and heat over a low heat stirring occasionally for about 10 minutes until lightly browned.

Add the wine, increase the heat to high and cook until it has evaporated.

Stir in the parsely and add the liver.

Cook, turning frequently, for 4-5 minutes.

Season with salt and pepper to taste and transfer to a warm serving dish.

Serve with potatoes and seasonal vegetables. 

Ingredients; 

4-5 table spoons olive oil.

250g / 9oz thinly sliced onions.

175ml / 6fl oz dry white wine. 

1 tablespoon fresh flat leaf parsely - chopped.

500g / 1lb 2oz liver, sliced.

salt & pepper (to taste)