Fegato alla veneziana: irresistible and traditional in Venice

fegato alla venezianaAre you ready to rock your world (and your kitchen) with a delicate, intense, flavoured and typical Italian dish? If the answer is YES, please have a close look to one of our favourite main courses coming from Venice: fegato alla veneziana, an ancient recipe still very spread in Veneto and in Italy. You can’t always look out your window and enjoy the gondolas, the astonishing Piazza San Marco or the maze of bridges and “calle”. But you can always learn how to cook the liver (fegato) the way Venetian do!! Bring the flavours of venice’s amazing cousine into your own flat, apartment, home. The liver was a precious food also for the Romans (especially the pieces coming from the pig and the goose). You can find a description in “De re Coquinaria” by Apicius. Today it is still an important ingredient in very traditional Venetian recipes: fegato à la sbrodega, liver sausagesalsa peverada (made with chicken liver).

Fegato alla veneziana: irresistible
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 2 large onions, sliced thin
  • 4 sage leaves
  • 125 ml white wine
  • 500 gr. calves liver
  • 3 tablespoons flour
  • 3 tablespoons white wine vinegar
  • 5 spoon of olive oil
  • ¼ cup of butter
  • Salt and black pepper to taste
  • 4 servings polenta
Instructions
  1. Heat the oil and the butter in a larget pan. Add the onions and sage leaves. Cook over medium-low heat until soften.
  2. Season with salt and pepper and add the white wine cook. Cook for 2 minutes. Remove from the heat.
  3. Put the onions to another dish, lightly dust the pieces of liver in the flour and put it in the pan with the remaining oil to medium-high heat.
  4. Stir-fry the liver pieces until seared.
  5. Put the onions back to the skillet, remove the sage leaves, and reheat the onions and liver.
  6. Stir in the white wine vinegar, season with salt and pepper, and serve with white polenta.

 

Leave a Reply

Rate this recipe:  

All Rights Reserved Copyright © 2008/2014