Venetian-style sauteed liver and onions - EPIRECIPE
Traditionally, calf liver is used in Italy, but it is not widely available in Japan, so I use chicken liver instead. When frying the onions, if the liquid evapo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at epicurean.tokyo.
Ingredients
- Chicken Liver 150g
- For soaking the liver in milk Appropriate amount
- salt Appropriate amount
- Pick it Appropriate amount
- Onion 1/2 pieces
- Ardoino Extra Virgin Olive 1 tablespoon
- minced garlic 1 tsp
- Chopped Italian parsley 1 tablespoon
- White wine 2 tbsp
- Italian parsley for garnish, finely chopped. Appropriate amount
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