He resumes cooking:
a plate of Venetian liver
And finally, back from my short vacation on the snow, I'm back in front of the stove.
Without having had time to plan dinner, I looked at what was on the butcher's counter and ... a nice piece of veal liver whispered to me to put one of my favorite dishes on the table: Venetian liver.
A dish that I have already presented here on the site and that I propose again as a simple photographic sequence.
The preparation and the ingredients are always those: the important thing is that they are quality.
Preparation:
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In short I made the sliced onions with the mandolin on very low heat; I took the liver and ...
... added some butter and raised the flame I put it to brown well. It must cook to the point, cooked but not too much, or loses the softness.
And just ready served immediately with its sauce.
Accompanied in this case only by the soncino seasoned with a simple vinaigrette.
And after several days of eating in the mountains it was more than abundant.
