Slice the onions very thinly 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 occasionally to prevent them from sticking 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.
Brown the livers until cooked through and sprinkle them with finely chopped fresh parsley.
Venetian-style chicken livers are ideal both for a dinner with friends and for 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 |
