Meat / RICETTI
Maltese liver and onions
Sliced liver with softened onions and a light wine sauce.
◷ 40 min / 4 servings
Method
- Remove membrane and tough veins from the liver. Pat dry.
- Cook onions in oil over medium-low heat for 20 minutes. Add garlic.
- Push onions aside and add liver. Cook for 3–4 minutes per side.
- Add wine and water and simmer for 5 minutes until liver is cooked through. Season and add parsley.
✳ From the kitchen
Avoid stacking slices in the pan.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.