Italian
Fegato alla Veneziana
“Tender beef liver sautéed with sweet onions, enhanced by wine and fresh parsley.”
Easy30 min
Where it comes from
This dish from Venice showcases the city's knack for blending simple ingredients to create rich flavors, influenced by the region's historical trade connections.
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On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Slice the liver thinly and soak in milk to remove bitterness.
- 2
Sauté onions in olive oil and butter until soft.
- 3
Add the liver slices and cook until browned.
- 4
Deglaze with white wine and finish with fresh parsley.
- 5
Serve with creamy polenta.
