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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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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
