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This ancient recipe – has lived through many trends over the years, however it still remains one of the popular Mediterranean meals.


400 g onion, sliced
3 tablespoons olive oil
20 g butter
1 tablespoon chopped parsley
500 g veal liver, sliced thinly
2 teaspoons Vegeta Gourmet Stock Powder
pepper, freshly grinded

Preparation For this recipe you only need imagination!

Simple 4 Persons25 min

  • 1 Place slices of onion on the melted mix of olive oil and butter.
  • 2 Add bay leaf, parsley and let simmer covered, for about 10 minutes.
  • 3 To this mixture add thin slices of veal liver, sprinkle with Vegeta Gourmet Stock Powder, and stir in a little water.
  • 4 Keep simmering for maximum 5 minutes.


Prior to cooking the liver you can also coat lightly in some flour. This will prevent sticking.


Sprinkle prepared liver with pepper and serve it with cooked polenta.

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