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Fegato alla Veneziana

Liver Cooked in the Venetian Style

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Calf’s liver cooked this way is a classic of Venetian meat cuisine. The quantity of onions used for the dish might seem enormous when raw, but they are cooked very slowly to become almost a sticky jam, which will be topped by the sauteed liver. It really is imperative that the calf’s liver is as fresh as possible; it should be shiny and have no strong smell when raw. Serve with mounds of fluffy mashed potato or soft white polenta.

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