Chicken liver with onion and white wine

Venetian liver is one of the specialties of Venice. It has the most delicate taste. Therefore, this is my favorite culinary recipe for cooking liver.
First of all, you need to cook the onion. You need to choose large, white bulbs and cut them into smooth, beautiful rings, melt half the butter in a frying pan and put the onion in the pan. We will not fry it until golden brown, but only until the onion becomes soft. Then pour the wine into the pan and boil over low heat for about 20 minutes. The finished onion should be seasoned with salt and pepper, put on a dish and put in a warm place. Now let's do the liver. We will peel it from the films and cut it into portions. Melt the remaining butter in a frying pan and fry the liver in it over high heat for just one minute, while the pieces need to be turned over once and salted. The finished liver is spread on onion rings, decorated with herbs and served to the table. It should be noted that Italians prefer fatty foods, but still sometimes we really want to treat ourselves to this.