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Venice
The Palace by the Lagoon, Venice has forged a culinary tradition shaped by water, history and travel.
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| LIVER ALLA VENEZIANA - "Fegato alla Veneziana" |
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A foundation stone of Venetian gastronomy, this recipe, which can be traced back to recipe books written in the 1790s, combines strong, spicy and sweeter tastes. |
INGREDIENTS: |
For 4 persons:
500 g – calf liver
3 large white onions
1/2 glass olive oil
30 g - Butter |
DEVARATION: |
Cut the liver into thin slices and the onions into thin rings.
Heat the oil and butter in a frying pan. Add the onions and seal them over a low flame. They must not be left to fry.
After 15 minutes, remove the pan from the heat and leave to cool for a few minutes.
Place the slices of calf liver on the bed of onions and replace over the stove, increasing the heat gently.
After 2 or 3 minutes, turn the slices with a spatula. Leave to cook for another 2 minutes and serve with polenta, either grilled or tender, depending on personal taste.
How to make this recipe even more special?
At the end of the cooking, to add a little more perfume to this Fegato, you can add a little dry white wine, Marsala or bouillon and some finely chopped parsley. You can also replace the bouillon by milk or cream to soften the taste of the liver. |
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