Venetian-style liver

“Fegato alla Veneziana” is a dish from the Venetian tradition that was already prepared by the ancient Romans. Our version brings to life the distant ties with the East from the time of the Serenissima, enriching the traditional Venetian dish with Indian spices and making it unique and harmonious in flavor.

45’ min.

Difficult

4 people

Ingredients

600g White Onion
400g Veal Liver
250g Olive Oil
3 pinches of Salt (adjust to taste)
2 sprigs of Parsley
3 tablespoons of Wine Vinegar
1 glass of White Wine
100g All-Purpose Flour
1/2 teaspoon of Hot Paprika
2 teaspoons of Turmeric
10 ground Peppercorns
1 teaspoon of Cumin

Preparation

Peel the onions and slice them into julienne strips. Peel the garlic and set it aside.

Cut the liver into thick strips, and place it in a bowl with a bit of vinegar, white wine, and a pinch of paprika. Mix it and let it rest for about ten minutes.

Turn on the heat, take a pan, and add some olive oil. When the oil is hot, sauté the onions and garlic.

Meanwhile, dredge the liver in flour.

Add the turmeric over the cooked onions and mix.

Place the liver in the pan and add salt and pepper. Let it cook.

Keep an eye on the liver's cooking, turning it occasionally. Add cumin to enhance the flavors, a glass of white wine, and parsley to taste, mixing everything.

Now it’s time to plate: arrange the liver on a plate and add a sprinkle of paprika and a parsley leaf as decoration.

Enjoy your meal!

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