Venetian Recipes
Fegato alla Veneziana

Fegato alla Veneziana

Calf liver alla Veneziana

How to make the Calf liver alla Veneziana:

Heat the oil and the butter in a large, heavy skillet pan. Add the onions and sage leaves and cook over medium-low heat until the onions are brown gold. Season with salt and pepper and add the white wine cook until evapored. Remove from the heat. Transfer the onions to another dish, draining as much oil as possible back into the pan and set aside. Lightly dust the pieces of liver with the flour. Heat the oil remaining in the skillet to medium-high. Add the pieces of liver and stir-fry until they are seared. Return the onions to the skillet, remove the bay leaves, and reheat the onions and liver together. Stir in the vinegar, season with salt and pepper, and serve with white polenta on the side.

Chef: Donatella Zampoli

Recipe courtesy Tuscany Tonight by Marchesi Frescobaldi

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM