This recipe comes directly from my sister, she preperred for me this special and delicious dish meanwhile I flicked trough her photos of last trip in Venice... so lovely! I want to visit again this beatiful city!
Ingredients for 4 people
8 large slices of calves' liver
4 red onion finely sliced (Tropea onions are the best for this dish)
50g. butter
150g of red wine
salt/ pepper
In a large saucepan lightly fry the onion with butter, then pour in red wine, let it evaporate and then cover with a lid and cook for 20/25 minutes, until onions really soften up.
Cut the liver into pieces and mix with onions, cook over medium heat for 5 minutes stirring constantly. Season with salt and pepper, serve hot, ideal with Tuscan red wine as Sangiovese.
No comments:
Post a Comment