Fegato alla Veneziana
Diners who generally shun liver can be won over with Fegato alla Veneziana
INGREDIENTS - SERVES 4
4 thin slices of veal liver
A little plain flour for coating the liver
6 tablespoons of extra virgin olive oil
4 shallots, finely sliced
6 tablespoons of balsamic vinegar or red wine vinegar
4 fresh sage leaves, chopped
- Lightly flour the liver.
- Gently fry the shallots and sage in the oil until they just start to brown.
- Add the vinegar and momentarily increase the heat.
- Place the liver slices flat on the pan, cover and cook for 2 minutes, turn over and cook for a further 2 to 3 minutes.
- Serve with the juice.
Suggestions: When I cook this at home I add the zest of 2 mandarins, which blends beautifully with balsamic vinegar. Veal liver is excellent with braised artichokes.