Serves: 4
Total Calories: 106
1 In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and cook, stirring often, until the onions are very tender and golden, about 15 minutes. Add a little water if necessary to prevent them from browning.
2 Scrape the onions onto a plate. Add the remaining oil to the skillet and heat over medium heat. Add the liver and salt and pepper to taste. Raise the heat to high and cook, stirring often, until the liver just loses its pink color, about 5 minutes.
3 Return the onions to the pan and add the vinegar. Stir until the onions are heated through, about 3 minutes. Sprinkle with the parsley and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Venetian Liver and Onions recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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