Fresh Pasta
Gnocchi with pesto and burrata
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Venetian-Style Liver
recipe by
Maurizio Pigliacampi
Fegatini alla Veneziana: A Heartwarming Homage to Tradition
Fegatini alla Veneziana represents the quintessence of Venetian cuisine, a dish that needs no artifice to conquer the palate. This recipe is an ode to wise simplicity: the enveloping sweetness of onions, slowly caramelized in their own juices, meets the noble intensity of the liver, creating a deep and lingering balance of flavors.
Every bite tells a story of territory and home, where patience is the secret ingredient that transforms a few humble elements into a refined main course with a buttery texture. Served hot, perhaps accompanied by a fluffy bed of saffron rice for a chromatic and aromatic contrast, or simply allowed to shine in their own reduced cooking juices, these liver morsels are a true gift for those who know how to appreciate the authentic flavors of the past. A timeless classic that, in its rustic elegance, continues to amaze with its ability to transform a moment at the table into a convivial and relaxing experience.
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ingredients
doses for
Adjust the servings: the quantities are updated automatically.
White wine
1/2 Half glass
Details
White wine in cooking is used to add acidity, freshness, and depth to dishes: it deglazes cooking juices, cuts through fats, and adds aroma without overpowering the flavor.For cooking, choose a dry, young, and simple white wine: avoid sweet or…
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fine whole sea salt
to taste
preparation
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1
Sauté
In a casserole dish, sauté the sliced onions in hot olive oil. When they are well browned, add the diced liver.
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2
Brown
Stir with a wooden spoon and cook until the meat turns a light brown color
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3
Cooking
Add the white wine, a pinch of salt, and a sprinkle of pepper. Stir again, then continue cooking over low heat for about 30 minutes, or until the meat is nice and tender.
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4
Serve
Serve the liver warm, ideally accompanied by boiled vegetables or, if you like, a portion of saffron rice.
