Recipe: Fegato a la Veneziana (Calves Liver)
There are several ingredients here that no Venetian would be caught dead using, but this recipe is a great one. It’s influenced by the classic Venetian version, but making my friends anxious to eat it at my house every time I serve it. Maybe try it out next Tuesday for the premiere of Bizarre Foods: Venice. Serves 4.
2 pounds fresh calves liver, trimmed and have butcher slice it no more than a quarter inch thick.
Milk for marinating
Seasoned flour for dredging
1 sprig fresh rosemary
1 onion sliced thin
1/4 cup Madeira
1 cup rich chicken stock or veal stock
3T balsamic vinegar
2T Minced parsley olive oil for pan frying
Soak liver in milk for 4 hours Drain and pat dry, cut each slice into 2-3 pieces. Dust in seasoned flour Place a few tablespoons of oil in a large saute pan over high heat and sear liver pieces to medium rare. Reserve liver to a platter and deglaze the pan with the onion and rosemary, stir for a few minutes and add the Madeira. Cook briefly and add the stock, reduce to sauce consistency and season with the parsley and vinegar. Remove the rosemary stem and use it to garnish the plate and serve.
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