Venetian Liver

Rosi StoyanovaRosi Stoyanova
Guru
1k13107
Maria Kostoff
Translated by
Maria Kostoff
Venetian Liver
07/04/2013
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Preparation
15 min.
Cooking
45 min.
Тotal
60 min.
Servings
3
"A specialty they`ll treat you to in the heart of Italy, now in your kitchen."

Ingredients

  • pork livers - 17.6 oz (500 g)
  • onions - 2 heads
  • red wine - 2/5 cup (100 ml).
  • salt
  • black pepper
  • olive oil
measures

How to make

The livers are washed and cut into slices, which are salted and seasoned with ground black pepper. In preheated fat, fry each piece for 5-6 minutes on each side.

Remove and cover with aluminum foil to prevent cooling. Cut the onion into slices and fry in a skillet until tender.

Add the fried liver and wine. Fry for about 5 to 10 minutes.

Rating

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