Fegatini alla Veneta

Fegatini alla Veneta

600 grams of calves' liver in thin slices
500 grams thinly sliced onion
60 grams olive oil
30 grams butter
A bit of broth or meat sauce
Chopped parsley
Bread triangles fried in butter

Place a frying pan with the oil and butter over a medium-low fire, as
soon as they are hot add the parsley and onion, lower the fire, cover,
and cook for three quarters of an hour.
Add the liver, increase the heat, adding a bit of the broth or mean
sauce. The liver will be cooked after 5 minutes. Salt it and place it
on a serving dish, decorating the edge with the bread triangles.
Serve it hot with mashed potatoes. Serves 4.

That's it!

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