Fegato alla veneziana
Ingredients
- veal liver | 2 slices
- onions | 2
- white wine | 1 glass
- persil | few leaves
- bay leaf | 1
Steps
Heat up some oil in a pan with the bay leaf in it.
Slice the onions.
Cut the veal in strips.
Throw the onions in the pan and cook them for 10 minutes until soft. They should
not brown, just soften.
Add the veal and cook for 2 minutes.
Then add the glass of wine, salt and pepper and let it cook until the alcohol evaporates completely.
Sprinkle some fresh persil before serving.