Fegato alla veneziana

Fegato alla veneziana


  • 500 g Veal liver
  • 2 White onions
  • 6 Sage leaves
  • 50 g Extra Virgin Olive Oil Veneto Valpolicella DOP
  • 15 g Butter
  • 10 g White wine vinegar
  • Black pepper
  • Salt
  • Water


To make the Venetian liver, start peeling the onion, then slice it; wash, dry and chop the sage.

In a pan, melt the butter with the oil, then add the sliced ​​onions and add the water.  Continue cooking over low heat for 5 minutes, then add the chopped sage and the white wine vinegar. Continue cooking for another 5 minutes.

Meanwhile, rinse the slices of liver under the water, dry them with a paper towel and place 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-style liver is ready, transfer it to a serving dish, add salt and serve immediately.

Source : www.ricette.giallozafferano.it/Fegato-alla-veneziana.html

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