Папки: Beef, veal, game meats
Fegato alla Veneziana (Venetian Liver) Recipe
Tender slices of liver sautéed with golden caramelized onions, served with polenta!
Ingredients:
• Calf liver: 1 lb (450 g), sliced
• Onions: 2 large, thinly sliced
• Olive oil: 3 tbsp (45 ml)
• Butter: 2 tbsp (30 g)
• White wine: ½ cup (120 ml)
• Salt: 1 tsp (5 g)
• Black pepper: ½ tsp (2.5 g)
Instructions:
1. Sauté onions in olive oil and butter until caramelized.
2. Add liver slices and cook for 2-3 minutes per side.
3. Deglaze with white wine, then season with salt and pepper.
Enjoy the bold flavors of Venice with this iconic dish!
Tender slices of liver sautéed with golden caramelized onions, served with polenta!
Ingredients:
• Calf liver: 1 lb (450 g), sliced
• Onions: 2 large, thinly sliced
• Olive oil: 3 tbsp (45 ml)
• Butter: 2 tbsp (30 g)
• White wine: ½ cup (120 ml)
• Salt: 1 tsp (5 g)
• Black pepper: ½ tsp (2.5 g)
Instructions:
1. Sauté onions in olive oil and butter until caramelized.
2. Add liver slices and cook for 2-3 minutes per side.
3. Deglaze with white wine, then season with salt and pepper.
Enjoy the bold flavors of Venice with this iconic dish!