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Liver in the Venetian Manner
Preparation info
2
servings- Difficulty
Easy
Appears in
Published 2014
Fried liver and onions is a well-known combination. The Venetian way of preparing it is the nicest of all, the onions stewed slowly and gently in a little oil, with the liver - cut into small, thin strips - stirred in towards the end.
Ingredients
- vegetable oil for frying
225 g 8 oz - salt and peppe
Method
Cover the bottom of a heavy-based frying pan with a thin layer of oil. Add the onions, season with salt and pepper, cover and cook gently for 30-40 minutes.
Meanwhile, with a very sharp knife, shave thinnest possible slices off the liver. If it is calves’ liver, it will only need 2-3 minutes cooking with the onions, but if it is lamb’s liver you will need to add it to the onions after a