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LOCATION: Recipes >> Variety Meats >> Liver 03

Print this Recipe    Liver 03

Liver alla Veneziana

1.5 pounds veal liver, sliced
1.5 pounds white onions
vinegar
extra virgin olive oil
parsley
butter
salt

Let the liver soak in water and vinegar for at least one hour.
Slice the onions and brown them slowly in butter and oil. Add sliced
liver, drained from marinade, and cook them on a lively flame. Add
salt when they are nearly done, sprinkle it with finely chopped
parsley and serve.

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