Fegato alla Veneziana
Fegato with Polenta
Fegato alla Veneziana
Venetian calf’s liver with onion
Fegato alla Veneziana – calf’s liver with onions – is a world-famous dish that originated in Venice. It is best served with polenta.
Ingredients (4 servings):
500 g calf liver
2 onions
3 tablespoons olive oil
50 g butter
150 ml white wine
Preparation time:
20 minutes
Preparation:
Peel the onions, cut them in half and slice them into thin rings. Clean the calf’s liver well and cut it into one-inch wide strips.
Heat the oil and half of the butter in a pan and fry the onions gently. Salt and pepper the calf’s liver and brown it on both sides. Deglaze it with the wine and heat it again, to just below boiling point.
Stir in the second half of the butter and bind the sauce – that’s it. Serve with polenta!
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