Tuesday, September 30, 2014

Fegato alla Veneziana

You know you've been away from blogging for a while when you are stumped on how to actually begin the post. I have officially lost count of the various attempts, so maybe I should keep it simple and say

Hello, I'm back!

Fegato alla Veneziana© by Haalo

Crostini con Fegato alla Veneziana

200 grams veal liver, cut into thin slivers
200 grams white onion, finely sliced
olive oil
white wine
freshly ground salt and white pepper
fresh parsley leaves, finely chopped
Baguette, sliced thickly on the diagonal

Make the crostini:

You could just toast the bread but I like to make it a little more special by pan toasting in a little butter and olive oil.

Melt a knob of butter and a little oil into a skillet and when the butter has melted, add the sliced baguette. Cook on a low heat - when evenly browned, turn the bread over and cook until browned - you might need to add a little extra butter

Make the topping:

Drizzle a little olive oil into a pan along with a good knob of butter and place on a low heat. When the butter has melted, tumble in the sliced onions and cook ever so slowly until meltingly soft and just starting to colour. For the best result, this should take about 20 to 30 minutes.

Increase the heat, add another knob of butter - when it has melted and the onion has started to colour, add in the sliced liver. Cook each side of the liver for about 30 seconds or until browned - it's important not to overcook the liver or it will be tough. When it has browned on both sides, deglaze the pan with a little white wine and season with sea salt and white pepper.

Remove from the heat and sprinkle over with chopped parsley - give it a stir and serve.

To serve:

Place the crostini on a plate and then top generously with the liver. Eat at once!

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