Fegato Alla Veneziana
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1/2 Cup seasoned flour
- 2 Tablespoons balsamic vinegar -- plus 4 T
- 12 Thin Rounds pancetta
- 4 Tablespoons olive oil -- lus 4 T
- 6 Spanish onions -- in 1/8″ dice
- 1 1/2 Pounds young calf's liver -- sliced 1/2″ thick and soaked in milk overnight
- 1 Bunch Italian parsley -- chopped
Contains
GlutenMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 425 degrees F.
- In a 12 to 14-inch saute pan, heat oil over medium heat and add onions. Slowly cook the onions until they are soft and starting to turn light golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue cooking for 20 minutes until very soft and tan, that is, caramelized. Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate with paper towels to drain.
- Place a 12 to 14-inch saute pan over high heat. Remove liver from milk, pat dry and dredge in seasoned flour. Pour remaining olive oil in pan and add liver, 3 pieces at a time, and quickly cook until dark golden brown, about 2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all liver is done. When last liver is out, add caramelized onions to liver pan and splash with remaining vinegar. Replace liver in pan and cook until hot. Add parsley and put on a plate, placing pancetta over top.
- Yield: 4 servings
Plating
Cookware for this recipe
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Frying pan
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Baking tray
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Chef's knife
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Cutting board
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Colander