Il Fegato Alla Veneziana

Liver à La Veneziana

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This well known Italian dish consists of small, thin slices of calves’ liver fried in a mixture of butter and oil, with a little chopped onion and parsley and well seasoned with salt and pepper.