Venetian Style Veal Liver (Fegato Alla Veneziana)
Ингредиенты
- 3 tablespoons (45 ml) olive oil
- 1/4 cup (60 ml) butter
- 4 onions, thinly sliced
- Salt and pepper
- 1 1/2 lb (675 g) veal liver cut into thin slices
- 2 tablespoons (30 ml) parsley, chopped
- Juice of 1/2 lemon
Инструкция
- In a large skillet, heat the oil and half the butter. Add the onions.
- Cover and cook over low heat for about 30 minutes or until the onions become translucent and soft, without getting browned. Season with salt and pepper.
- In another skillet, brown the veal liver, one minute per side, a few slices at a time, in the remaining butter. Season with salt and pepper. Set aside on a plate.
- Add the cooked liver with the hot onions and cook for 1 to 2 minutes or until the liver is medium-rare. Remove from the heat, add the parsley and lemon juice. Adjust the seasoning and serve with Mashed Celery Root (see recipe). It is traditionally served with polenta.
