Venetian calf liver

Rinse the liver with cold water, dry, remove films and ducts, cut into thin slices. Peel the onions, cut into thin rings and fry in coconut oil until transparent. Wash the parsley greens, shake off the water, cut off the leaves and finely chop them. Add parsley to onions, pour in white wine a little, boil, add chopped liver. Simmer under a lid for 4 minutes, salt, pepper. Beat the oil slightly with a whisk and add to the sauce. Cornmeal porridge is recommended for the side dish.