Fegato alla Veneziana - Liver and Onion Venetian Style
* Cut the onions in very thin slices.
* In a skillet place the olive oil and butter. When the butter starts foaming, add the onion. Sauté on medium low heat until the onion is tender and translucent.
* Add the liver.
* Mix with a wooden spoon and cook on medium heat for about 20 - 25 minutes or until the liver is tender and fully cooked.
* In a skillet place the olive oil and butter. When the butter starts foaming, add the onion. Sauté on medium low heat until the onion is tender and translucent.
* Add the liver.
* Mix with a wooden spoon and cook on medium heat for about 20 -
* 3 tablespoons extra-virgin olive oil
* 1 oz (30 gr) butter
* 2 large onion
* 1 lb (500 gr) calf liver, thinly sliced and optionally cut in 2 inch (5 cm) pieces
* salt and pepper
* 2 large onion
* 1 lb (500 gr) calf liver, thinly sliced and optionally cut in 2 inch (5 cm) pieces
* salt and pepper