Name: Venetian Style Veal Liver (Fegato Alla Veneziana)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons (45 ml) olive oil; 1/4 cup (60 ml) butter; 4 onions, thinly sliced; Salt and pepper; 1 1/2 lb (675 g) veal liver cut into thin slices; 2 tablespoons (30 ml) parsley, chopped; Juice of 1/2 lemon

Ingredients

- 3 tablespoons (45 ml) olive oil
- 1/4 cup (60 ml) butter
- 4 onions, thinly sliced
- Salt and pepper
- 1 1/2 lb (675 g) veal liver cut into thin slices
- 2 tablespoons (30 ml) parsley, chopped
- Juice of 1/2 lemon

Preparation

- In a large skillet, heat the oil and half the butter. Add the onions.
- Cover and cook over low heat for about 30 minutes or until the onions become translucent and soft, without getting browned. Season with salt and pepper.
- In another skillet, brown the veal liver, one minute per side, a few slices at a time, in the remaining butter. Season with salt and pepper. Set aside on a plate.
- Add the cooked liver with the hot onions and cook for 1 to 2 minutes or until the liver is medium-rare. Remove from the heat, add the parsley and lemon juice. Adjust the seasoning and serve with Mashed Celery Root (see recipe). It is traditionally served with polenta.

Venetian Style Veal Liver (Fegato Alla Veneziana)

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Ingredients

Preparation

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