Serves: 4 / Time: 10-15 minutes
- 4 oz sliced veal liver
- 1 ½ cups of sliced onion
- 1 ½ cup Colombo Marsala Dry
- 2 tablespoons chopped parsley
- 1 tablespoon butter
- Olive oil
To cook the livers, heat 3 tablespoons of olive oil in a sauté pan over high heat. Dust the sliced veal liver in the flour and then add them to the hot sauté pan and brown each side then remove.
Add onions to the pan and reduce heat to medium high and cook the onions for another 4-5 minutes or until just starting to brown. Add the livers back to the pan and then add the Colombo Marsala Dry and deglaze the pan. Reduce the Colombo Marsala Dry by half and then take off heat and melt in the butter and then add the chopped parsley.
Serve immediately over polenta or risotto.