Liver Veneziana recipe | Delia Smith
Delia's Liver Veneziana recipe. Delia’s take on the classic Venetian recipe, rich with flavour and traditionally paired with Soave or a delicious Marsala variation.
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Ingredients
- 8 oz (225 g) calves' liver
- 2 medium onions, peeled, halved and thinly sliced
- 10 fl oz (275 ml) dry white wine, such as a dry Soave
- 2 tablespoons olive oil
- 1 large clove garlic, peeled and crushed
- ½ oz (10 g) butter
- salt and freshly milled black pepper
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