A quick, simple and tasty recipe (if you like liver). Based on an article in La Cucina Italiana.
For 2 Persons:
250 onion, chopped sideways into fine strips
250 veal liver, cut into small pieces
30g butter
Extravirgin olive oil
2 sage leaves
handful of parsley, finely chopped
1 glass dry white wine
salt, pepper
Preparation:
On medium heat, melt 30g of butter and olive oil in pan. Add chopped onion and sage leaves and cook covered for 10 minutes until soft, golden and sweet. Add liver and keep stirring until liver isn’t raw on outside anymore. Add glass of wine, cover and let cook for 3 minutes at medium heat again. Remove cover, add parsley, and let liquid evaporate. Pepper and salt lightly before serving.
Goes well with a white risotto or polenta.
