A tasty traditional dish.
A dish that requires a little patience and care to bring the onions to the right cooking point, very soft but barely coloured.
And I like it so much!
Ingredients:
|
calf liver |
g. |
250 |
|
onion |
pc. |
1 |
|
extra virgin olive oil |
q.s. |
|
|
salted butter |
q.s. |
|
|
White wine |
q.s. |
|
|
salt and pepper |
q.s. |
|
|
chopped parsley |
Ad lib. |
Preparation:
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Soften the onion cut into thin slices in butter and oil over low heat; the onion must become very soft and lightly coloured.
After a few minutes of cooking, add some white wine, cover and cook: even a good half hour!
If the onion tends to dry out, wet it again with a little wine.
As soon as the onions are ready, add more butter and oil and take the liver slices.
Brown them first on one side and then on the other.
Season with salt and pepper and sprinkle with plenty of parsley before serving
Serve, for example, with slices of grilled polenta.
Buon appetito!
ADVICE:
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Recipe, text only: to print or download.- In this case the liver was served with accompanying wholemeal tagliatelle.
Ideal would be slices of grilled polenta or dumplings.
Your comments are welcome!
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