Venetian Liver

  • 2 slices veal liver per person
  • a few fresh sage leaves
  • olive oil and butter
  • a white or red onion thinly sliced
  • salt and pepper
  1. Cover a frying pan with a little olive oil.
  2. Flour each slice of liver and place in the cold pan (helps to keep liver tender).
  3. Turn on to a moderate flame and wait for one side to brown slightly. (a knob of butter can be added at this point).
  4. Scatter sage leaves at this point and turn other side to brown.
  5. In the meantime add the onions to sauté together with the liver.
  6. Season with salt and pepper and serve hot.  (the sage leaves are delicious too!)