Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g veal liver
- 500 g onion (s), mild
- 2 tablespoon butter
- 2 tablespoon oil (olive oil)
- salt
- pepper
- ginger bread spice
- 100 ml Marsala, dry
Print Recipe
Pin Recipe Instructions
- Heat some of the oil and butter in a pan over medium heat. Slice the onions very thinly into rings. Fry the onion rings, stirring occasionally, for 5-7 minutes until golden and soft. Transfer to a plate.
- In a second pan, heat the remaining oil and butter over medium-high heat. Finely chop the liver and add to the pan. Cook, stirring frequently, for 2-3 minutes until the liver is no longer red. Pour in the dry Marsala (roughly 100 ml) and scrape up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes.
- Add the cooked onions back to the liver. Season with salt, pepper, and a pinch of gingerbread spice to taste. Mix well and serve.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below