A traditional Venetian dish.

Serves 6: 500 g calves liver, 300 g white onion, 2 sage leaves, ⅓ cup white wine, Moletto Extra-virgin olive oil Integrale, butter, salt and pepper.
To prepare: Thinly slice the onions and sauté over low heat in a frying pan with some butter and extra-virgin olive oil. Add the wine and sage.
When the onion is soft but not browned, add the liver cut into strips, pepper and, when ready to serve, salt to taste.
Recommended wines:
Malbech Igt Veneto Orientale
Merlot Doc Piave
Merlot Barrique Doc Piave