A traditional way to make liver in Venice.


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


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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