Venice Style Chicken Liver Recipe

According to Andrew you can use other sorts of liver too, in case you prefer lamb's liver or some other liver to chicken liver.

Ingredients

400 grams of liver (Andrew likes to use chicken liver but as I mentioned earlier you can use any liver you like)

250 grams of onion

1 glass of white wine – it must be a dry wine. Andrew uses Pinot Grigio primarily, in my opinion, because he enjoys drinking it while cooking.

60 gr butter.

Flour

Chicken Stock.

Instructions

• Cut up liver into small cubes or buy liver already cut up.

• Cut the onion into small pieces.

• Melt the butter and brown the onion ever so lightly. Add the stock.

• Lightly flour the liver and add to the onions.

• Add the wine and cook on a high heat until evaporated.

• Add salt and pepper to taste and serve.

Can be served on a bed of rice or polenta or as is, Andrew enjoys it with a side salad but again this is optional.

Maria

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