Liver and Onions Venetian Style

Liver and Onions Venetian Style
Photo by © Melanie Acevedo


  • 6 fresh sage leaves, or 1/2 teaspoon dried sage
  • ¼ teaspoon fresh-ground black pepper
  • ¾ teaspoon salt
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 4 onions, sliced thin
  • 1 ½ pounds 1/2-inch-thick slices calf's liver, cut into 1 1/2-inch squares

1. In a large nonstick frying pan, heat 3 tablespoons of the oil with 1 1/2 tablespoons of the butter over moderately high heat. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in 1/4 teaspoon of the salt. Reduce the heat to moderate and cook, stirring frequently, until the o...

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