Venetian Veal Liver – Fegato Veneziano
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g veal liver, well pared
- 400 g onion (s), red
- 50 ml balsamic vinegar
- 2 leaves sage
- 50 g butter
- 2 tablespoon olive oil, mild
- 1 pinch (s) salt
- Black pepper from the mill
- 2 tablespoon parsley
- 1 shot red wine
Print Recipe
Pin Recipe Instructions
- First a note: do everything quickly and with high heat!
- Prepare the ingredients and arrange them so that the liver does not lie too long after searing.
- Heat the olive oil and butter until it foams. Fry the veal liver in 1 cm wide strips very short and hot, then remove. Sweat the onions in fine rings or strips in the pan until they are very lightly browned. Also roast the chopped sage briefly. Deglaze with balsamic vinegar. Pour in a strong dash of red wine and sprinkle some pepper from the mill over it. While the whole is reduced by half (half a minute maybe), add the liver and stir in quickly. After searing it is almost done due to the residual heat anyway - don`t let it boil anymore, otherwise the liver will become hard!
- Just before serving, add a pinch of salt.
- Pre-warmed plates should already be prepared. Place the liver on top and grind some fresh pepper over it, sprinkle with plenty of parsley.
- Notes: I like to either dunk a good white bread with the sauce or (as a tip) a small blob of coarsely mashed boiled potatoes, mixed with the finely chopped rocket. Arrange this as a pretty ball and sprinkle red sea salt over it.
- It is essential to have a small salad plate with fresh, crunchy salads (strong, varieties such as Lollo Rosso etc. are very good, rocket anyway), lemon juice with lots of fresh herbs.
- If you have problems getting veal liver - the recipe also works reasonably well with turkey liver, but of course there is no comparison to veal liver.
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