Calf’s liver, onions and beetroot

Name: Calf’s liver, onions and beetroot
Yield: Serves 2 (to cook this for 4 would require an enormous frying pan and very strong wrists)
Cuisine: Italy
Ingredients: 50 ml veal, beef or Chicken Stock, fairly concentrated (tinned consommé is a good alternative but be cautious with salt in the rest of the recipe); ½ tsp balsamic vinegar; 300 g onions, peeled and cut into slices roughly as thick as the liver; 50 g plain flour, seasoned generously; 300 g calf’s liver (ask your butcher to skin it and cut into thin slices); salt and pepper; 150 g cooked beetroot (not pickled), peeled and sliced; 50 g butter; juice of ½ lemon; a little sunflower oil; 1 bay leaf

Preparation info

Serves
2
(to cook this for 4 would require an enormous frying pan and very strong wrists)

Difficulty
Medium

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

Fegato alla veneziana, a Venetian dish of calf’s liver with onions, has been on virtually every Soho Italian restaurant menu for decades. Surprisingly, it was the one dish they all seemed competent at: ghastly trattorie that couldn’t manage a decent meal if their lives depended on it somehow managed to get this one right. Possibly because of all these associations, the dish has never been served at Frith Street, which is a pity as the Italians have, as usual, got it completely spot on – liv

Ingredients

Europe
Italy
Main course
Lunch
Mediterranean
Venice

Ingredients

Method