Chef Gianluca Deiana Abis: Fegato Alla Veneziana/ Venetian Liver



Prep. time: 10 minutes

Cook Time: 15 minutes

Difficulty: 1 out of 5

Serve: 4

Ingredients: 1 lb Veal liver 2 White onions 6 sage leaves 1/4 cup of Extra virgin olive oil 1 tbsp Butter 1 tbsp White wine vinegar Black pepper qb Salt qb Water qb


Preparation:

To make Venetian liver, start by peeling the onion, then slice it. Next wash, dry and mince the sage leaves. In a pan, melt the butter with the oil, add sliced ​​onions and water. Continue cooking over low heat for 5 minutes, then add the chopped sage and white wine vinegar, continue cooking for another 5 minutes or until the onions are dried. Meanwhile, rinse the liver slices under water, dry them with a paper towel and then lay them in the pan with the onions, cook over high heat for 5 minutes taking care to turn them halfway through cooking. When the Venetian liver is ready, transfer it to a serving dish, salt and serve immediately.


Chef tips:

It is advisable to eat the Venetian liver immediately and freezing is not recommended.

 

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