ItalianVenetian
Venetian-Style Liver
by Chef Max Mariola · 1.1M subscribers on YouTube
Tender milk-fed veal liver cooked Venetian-style with caramelized sweet onions, butter, and parsley. Served on a plate or as a sandwich with melted scamorza cheese.
- Difficulty
- medium
Ingredients
11 items- Fegato di Vitello LatteMilk-fed veal liver, preferably fresh
- Sweet OnionsSweet onions like Montoro
- ButterFor caramelizing the onions
- Clarified ButterFor searing the liver
- ParsleyFresh, chopped
- VinegarA few drops, white wine vinegar or similar
- FlourFor coating the liver
- Scamorza(optional) — Soft scamorza cheese, for the sandwich version
- Bread(optional) — Sliced bread, for the sandwich version
- Salt and PepperTo taste
- Extra Virgin Olive Oil(optional) — Optional, for drizzling
Method
- Slice the sweet onions as thinly as possible.
- Melt butter in a pan over low heat. Add the onions, season with salt, and cook covered until they become soft and caramelized, stirring occasionally.
- While the onions cook, pat the milk-fed veal liver dry with paper towels and lightly coat it in flour.
- In a separate pan, heat clarified butter over high heat.
- Sear the liver for about 10 seconds per side until golden but still pink inside. Remove from heat.
- Add a few drops of vinegar and a sprinkle of chopped parsley to the caramelized onions. Season with pepper.
- For the plate version: serve the liver on a plate and top with the onion mixture.
- For the sandwich version: toast slices of bread in the same pan used for the liver, add slices of scamorza cheese, then top with liver and onion mixture. Close the sandwich and enjoy.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
