Slice the onions very finely and brown them in a pan with a drizzle of oil and a knob of butter.
Let the onions soften over low heat, stirring them occasionally to prevent sticking to the pan.
Cut the chicken livers into pieces and, when the onions are softened, add them to the pan. Season with salt and pepper.
Sauté the livers until cooked and sprinkle them with a very fine chop of fresh parsley.
Venetian-style chicken livers are ideal for both a dinner with friends and a more formal lunch.
Italia, Veneto
| Energy (kcal) | 122.85 |
| Carbohydrates (g) | 3.55 |
| of which Sugars (g) | 3.55 |
| Fat (g) | 9 |
| of which Saturates (g) | 4.86 |
| Protein (g) | 6.89 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.03 |
