in Italy

Veal liver, Venetian

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Ingredients for 4 servings:

  • 600 g veal liver
  • 500 g onion(s), mild
  • 2 tbsp butter
  • 2 tbsp oil (olive oil)
  • Salt
  • pepper
  • Gingerbread spice
  • 100 ml Marsala, dry

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

According to Matti, not original!

Add a little oil and butter to a pan and fry very finely sliced ​​onions. Heat the same oil and butter mixture in a second pan and fry the finely chopped liver until it’s no longer red. Deglaze with a little dry Marsala. Mix with the onions and season with salt, pepper, and a little gingerbread spice. It’s actually almost impossible to make Venetian liver in Germany, as the sweet onions required for it are unavailable here. The gingerbread spice compensates for this small shortcoming very well! In some restaurants, the liver is also fried with sage leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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