Venetian-style liver | La ricetta di Nonna Rosa
Dear readers, to end the summer on a high note, I propose to you liver alla veneziana, a typical Venetian second course with strong flavours that I cooked a few days ago. In the past it was considered a poor man’s dish, today it is a gourmet speciality.
Ingredients for 4 persons:
– 600 g calf’s liver
– 3 white onions
– 40 g butter
– ½ glass of white wine
– 1 bay leaf
– extra virgin olive oil
– salt and pepper to taste
Difficulty: Medium
Time: 30 minutes
Preparation:
Cut the onions into rings of about ½ cm; in a frying pan put the evo oil with the bay leaf, add the onions and let them wilt, without browning, for about 15 minutes over low heat. In the meantime, clean the liver of its skin and cartilage, cut it into strips of about 2 cm, then add it to the onion and turn up the heat. Cook stirring for 2 minutes, deglaze with white wine, add salt and pepper and finish cooking for a few more minutes until the liver loses its characteristic pink colour but remains soft. Turn off the heat, add the butter and mix. All that remains is to serve Fegato alla veneziana on its own or accompanied by white polenta.
Published by: Editor on 2/09/2024
