Fegato alla Venziana

Total Time:
13 min
Prep:
5 min
Cook:
8 min

Yield:
4 portions
Level:
Easy

CATEGORIES
Directions

1 tablespoon butter

1 Spanish onion, sliced thinly

1 tablespoon extra-virgin olive oil

3/4 pound veal liver, cut into 1/2-inch slices

Salt and freshly ground black pepper

1/4 cup all-purpose flour

Splash red wine vinegar

1 recipe polenta, spread over a baking sheet and cooled, recipe follows

1/4 bunch fresh Italian parsley, chopped to yield 2 tablespoons

Polenta, for serving, recipe follows

 

Preheat the broiler.

 

In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat until hot but not smoking. Add the sliced onions and cook until lightly golden, about 3 minutes. Season the liver pieces with salt and pepper and dredge lightly in the flour. Add the liver slices and let cook until lightly browned on 1 side, about 3 minutes. Turn the liver over and cook the other side until equally brown, about 2 minutes. Deglaze with the red wine vinegar. Salt and pepper, to taste. Remove from the heat.

 

Pour soft polenta on center of the plate and spoon the liver and onions on top.

Polenta:

4 cups water

2 tablespoons salt

1 cup polenta or cornmeal

 

In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.

 

Yield: 4 servings

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Spaghetti alla Carbonara

    Recipe courtesy of Tyler Florence