500 gr. of veal liver
1/2 glass of extravirgin olive oil
30 gr. of butter
2 large white onions
pepper
salt
Preparation:
Cut the liver and the onions into thin slices.
Fry slowly the onions in the butter (they must not brown), in a covered pot to low heat and sometimes stirring.
After 15 minutes switch off the fire and leave it to cool for some minutes.
Add the slices of liver and put back on the fire raising the flame, turn them after 2-3 minutes.
Add salt and serve with roasted or soft and hot polenta.
Nonna Marias
advice:Add a little bit of white wine at the last moment: it makes the flavor of the liver more delicate.