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Liver venetian morning ..... and breathtaking!

This to me is one of those dishes that taste of childhood, the aroma of Mom's kitchen busily prepare a dinner as good as healthy and nutritious.

so attracted by a fresh liver, I have launched in an attempt to revive this recipe to my maritozzi history.

not really know if it's the exact version, I was inspired to found in various internet and much to my intuition.

Ingredients: 4

liver slices 2 medium yellow onions

oil

white wine butter

In a skillet I heated oil and a knob of butter, I added the onions into very thin slices, I have not made fry But rather stew, I added some white wine, covered and cooked for 15 minutes.

At this point I switched to meat.

I am not an emotional, it upsets me very easily, but concedetemelo cut into strips, the liver was one of the most difficult things that have happened to me so far in the kitchen.

With that knife in his hand and that bloody piece in my hand I felt like the butcher beautiful harbor and who follows Dexter like me will understand what I mean.

Luckily I managed to finish the job and clean everything before the arrival of the police ..... oops I came too much in character, I wanted to say before passing out!

Lightly flour the rags and throw them in a pan, stir it around and stir it around and jump for jump 5 / 7 minutes, do a final salt and serve.

I served with a garnish than kindly given me by my mother, FUJ'E FASCIUL, or cabbage and beans, do not know if it is a dish typical of my region.

In fact there were not only here but also turnip cabbage and chard with the beans.

Now you think if I made them my mother, I would have never prepared an outline so long and laborious?

Bravi .... obviously not!

I leave you with the show that gave me a good morning yesterday morning from my balcony overlooking the sea, in short, from my corner of heaven!

do not know why but I can not put bigger images, I can just replace them, otherwise I am sure you are happy!