Figà nel Radeselo

A traditional way to make liver in Venice.

Ingredients

For 4 persons:

• 8 thin slices of pork liver (about 500 gr)
• large pork omentum
• 8 sage leaves
• 1 onion
• Parsley
• 50 gr butter
• olive oil
• salt and pepper

Preparation

Cut the omentum into 8 squares, fold the liver into the squares adding a leaf of sage into each envelope. Let them rest in cool and dry place for about 30 minutes. Thinly slice the onion, chop the parsley and sauté in a large saucepan, with butter and two spoonfuls of olive oil. Add the liver and brown slowly. Once ready, season with salt and pepper. Place the slices on a nice warm plate, sprinkling with fried onions-parsley mixture.

Serve while hot.

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