Venetian liver (Fegato alla Veneziana)


  • Venetian liver (Fegato alla Veneziana)

Energitismo Insight

There is testimony to the use of the liver in 'De re Coquinaria' by Apicius, in ancient Rome. The Venetian variant was much appreciated and is mentioned in the more recent Apicio of 1790 written by Francesco Leonardi. Venetian liver has two main ingredients: the liver and onions. Liver of veal is cooked with white onions, extra virgin olive oil and a dash of white wine is added towards the end of cooking.

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