Venetian-Style Liver

Cooking method

1. Step 1:

   

   The key with beef liver is not to overcook it—just 2 to 3 minutes per side is plenty. Let's get started!

2. Step 2:

   

   Coarsely chop the onion, discarding the core, and sauté it in hot olive oil until golden.

3. Step 3:

   

   Set it aside.

4. Step 4:

   

   Add finely chopped parsley to the onion.

5. Step 5:

   

   Thinly slice the liver.

6. Step 6:

   

   Season with salt and pepper.

7. Step 7:

   

   Dust with flour. Pat the liver to work in just enough flour and shake off the excess.

8. Step 8:

   

   Fry the liver in the same pan you used for the onion, 2 to 3 minutes per side.

9. Step 9:

   

   In a separate skillet with olive oil, lightly sauté the spinach and season with salt and pepper.

10. Step 10:

    

    Lay a bed of spinach on the plate.

11. Step 11:

    

    Top it with the liver and onion.

12. Step 12:

    

    Finish the plate with a sprinkle of ground pepper and chopped parsley. And that's it—enjoy!