Calves Liver Venetian Style
Fegatini alla Veneziana is a traditional recipe from the Veneto region of Italy.
Ingredients for 4 people:
- 600 grams of calves’ liver in thin slices
- 500 grams thinly sliced onion
- 60 grams olive oil
- 30 grams butter
- A bit of broth or meat sauce
- Chopped parsley
- Salt
- Bread triangles fried in butter
Preparation:
Place a frying pan with the oil and butter over a medium-low fire, as soon as they are hot add the parsley and onion, lower the fire, cover, and cook for three quarters of an hour. Add the liver, increase the heat, adding a bit of the broth or mean sauce. The liver will be cooked after 5 minutes. Salt it and place it on a serving dish, decorating the edge with the bread triangles. Serve it hot with mashed potatoes.
Learn more about:
The Food and Cuisine of Veneto