Finely slice the onions and brown them in a pan with a drizzle of oil and a knob of butter.
Let the onions soften over low heat and stir them from time to time so they do not stick to the pan.
Cut the chicken livers into pieces and, when the onions have softened, add them to the pan. Season with salt and pepper.
Sauté the livers until cooked through and sprinkle with a very fine chop of fresh parsley.
Veneto-style chicken livers are ideal both for a dinner with friends and for a more formal lunch.
Italia, Veneto
| Energy (kcal) | 118.41 |
| Carbohydrates (g) | 4.51 |
| of which sugars (g) | 4.43 |
| Fat (g) | 9.52 |
| of which saturates (g) | 5.33 |
| Protein (g) | 3.53 |
| Fibre (g) | 0.83 |
| Salt (g) | 0.02 |
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