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


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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