Venetian style Veal Liver with Shallots

Fegato alla Veneziana

Fegato di vitello Thumbnail0

Diners who generally shun liver can be won over with Fegato alla Veneziana



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.



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