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Liver And Onions (Fegato Alla Veneziana)

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Ingredients
  Calves liver 1 Pound, sliced thin
  Butter 3 Tablespoon (or margarine)
  Onions 2 , sliced
  Dry white wine 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
Directions

Saute the onions in the butter or margarine for about three minutes.
Add the liver and brown on both sides over a high heat.
Add wine and simmer for five minutes.
Remove from heat, sprinkle with parsley, salt and pepper.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Servings: 
4

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