INGREDIENTS (4 people)
500 g veal or tender beef liver
500 g onions
Veneto "Valpolicella" "Euganei-Berici" and "del Grappa" extra virgin olive oil P.D.O.
1 small glass of wine vinegar (optional)
a knob of butter, at the end of cooking, if liked
salt and pepper
Peel the skin off the liver and cut it into very thin slices or small pieces. Fry finely sliced onions in a pan with plenty of extra virgin olive oil until soft and caramelised, then add the pieces of liver. It must be cooked carefully and quickly over a high heat to prevent the oil from getting too hot. Add vinegar to suit personal taste and give this dish its typical sweet-and-sour flavour. Serve immediately.
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