- 500 g Veal liver
- 2 White onions
- 6 Sage leaves
- 50 g Extra Virgin Olive Oil Veneto Valpolicella DOP
- 15 g Butter
- 10 g White wine vinegar
- Black pepper
To make the Venetian liver, start peeling the onion, then slice it; wash, dry and chop the sage.
In a pan, melt the butter with the oil, then add the sliced onions and add the water. Continue cooking over low heat for 5 minutes, then add the chopped sage and the white wine vinegar. Continue cooking for another 5 minutes.
Meanwhile, rinse the slices of liver under the water, dry them with a paper towel and place them in the pan with the onions.
Cook over high heat for 5 minutes, taking care to turn them halfway through cooking.
When the Venetian-style liver is ready, transfer it to a serving dish, add salt and serve immediately.