Photograph of the finished Fegato alla veneziana

Italy · Gan bê xào hành tây kiểu Venice

Fegato alla veneziana

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Calf liver Calf liver 600 g
  • Photograph of Onion Onion 4
  • Photograph of Wine vinegar Wine vinegar 40 ml
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Olive oil Olive oil 40 ml
  • Photograph of Parsley Parsley 12 g
  • Photograph of Cornstarch Cornstarch 240 g
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Slice the veal liver into thin slices, rinse with cold water, and pat dry.
  2. 2 Sauté thinly sliced onions with unsalted butter and olive oil over low heat for 25 minutes until softened and sweet.
  3. 3 Cook cornstarch with boiling water and salt, stirring constantly for 25 minutes to make polenta.
  4. 4 Add the liver to the pan with the onions, stir-fry over high heat for 3 minutes, then drizzle with wine vinegar.
  5. 5 Season with salt and pepper, sprinkle with parsley, and serve with hot polenta.
Start cooking