Liver With Onions Venetian Style

Preparation:

Preparation: Peel the onions and slice them thinly. Remove the skin all around the slices of liver and cut them into strips about two fingers wide. Heat the oil in a large non-stick pan and sauté the onions. Keep the flame at half height and stir frequently so that the onions are cooked almost without turning colour. After about a quarter of an hour, season with salt and pepper and add the wine. Distribute the strips of liver on the onions, raise the heat and cook for no more than four or five minutes, stirring often and adding salt only when cooked. To prevent the liver from hardening, you will have to cook it only at the last moment, making sure that it does not pass through cooking without remaining rare. Serve it hot, sprinkled with chopped parsley, accompanying it with slices of roasted polenta.