Fegato Alla Veneziana
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g veal liver
- 2 large onions
- 3 tablespoon olive oil
- 50 g butter, cold
- 150 ml white wine
Print Recipe
Pin Recipe Instructions
- Peel and halve the onions and cut into rings as thin as possible. Clean the liver, remove any remaining skin and cut into strips approx. 2 cm wide.
- Heat oil and 30g butter in a pan until frothed, sweat the onions in it over medium heat while stirring frequently.
- Increase the heat, salt and pepper the liver, add and fry well, turning frequently (takes about 2-3 minutes).
- Deglaze the liver with wine and heat to just below the boiling point. Stir in the remaining pieces of butter and use it to thicken the sauce. Do not cook the sauce anymore. If necessary, season the liver, arrange on preheated plates and serve with polenta.
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