Chef Angelo's Fegato alla Veneziana


(4 servings)


For the liver:
2 pounds young calf's liver, tiny sliced
4 large onions, sliced
Extra virgin olive oil
2 Tbsp Butter
1 bunch Italian parsley, chopped
Salt & Pepper
For the polenta:
Polenta flour
Boiling water
Extra virgin olive oil


In a 12 to 14-inch pan, heat extra virgin olive oil over medium heat and add onions. Slowly cook the onions at low heat until they are soft and starting to turn light golden brown, about 20-30 minutes.
In the meantime bring water to boil, add salt and slowly mix the polenta flour with the help of a whisk until it reaches the right consistency and let it cook for about 20 minutes at low heat.
Place a 12 to 14-inch sauté pan over high heat. Pour extra virgin olive oil in pan and add liver and quickly cook until dark golden brown, turning side, for about 5 minutes. When last liver is cooked, add the onions to liver pan, the butter and parsley, and sauté for 1 more minute.
Your Fegato alla Veneziana is ready to be plated and served.

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