caterina cacciatore

this is the way Italians, esp, Venetians, like to have liver

get some nice liver, calves if possible, but the liver i have been getting from The Geezer is nice and tender

first slice some onions in sort of crescent shapes / i use sweet onions / and carmelize them in a butter/oliveoil combination / season with salt and pepper

cut the liver into bite-size pieces / when the onions are cooked but still crisp, not mushy, add the liver pieces and cook gently on both sides

add some Marsala wine and cook gently until the liver is "done" / or not quite done / over cooked liver is tough and icky

add some chopped fresh Italian parsley at the end

enjoy

Marsala is a sweet wine but very nice / can be used instead of sherry in other recipes / and for deserts like zabaione (made with egg yolks and sugar)

we are fond of liver and onions fixed this way and also liver and bacon

Mrs. Geezer is now making nitrate free bacon / it is not smoked / she uses maple syrup / it is yummy