Liver Venetian style

Preparation:

Preparation: Slice the onions and sauté them slowly in hot oil, stirring so they don't stick to the bottom of the pan. Remove the skin that covers the liver and cut it into slices. When the onions are almost completely cooked and lightly browned, add the liver, raising the heat and cook it rapidly (no more than five or six minutes). Salt it, pepper it and remove it from the heat. Serve it with lemon wedges.