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Venetian-style Liver
Venice (Veneto) — Mother recipe · en it
A classic Venetian luxury dish, fegato alla veneziana is crispy on the outside and tender on the inside.
⏱️ 10 min prep + 12 min cottura · 4 porzioni · media
Ingredients
- 4 beef livers, sliced into thick pieces
- 200g of raw prosciutto, sliced into strips
- 2 onions, sliced into thin rounds
- 200g of zucchini, sliced into thin rounds
- 2 tablespoons of olive oil
- salt and pepper to taste
- 2 tablespoons of vin santo vinegar
- 100g of butter
Method
- In a pan, heat the olive oil and butter, sauté the onions and zucchini for 5 minutes.
- Add the beef livers and raw prosciutto, cook for another 5 minutes, stirring frequently.
- Season with salt and pepper, then add the vin santo vinegar and cook for 2 more minutes.
- Serve hot, preferably with a good red wine.
The story
Fegato alla veneziana originated in Venice, where luxury and wealth have always been valued in local cuisine. This dish, once served in Venetian palaces, has become a symbol of Venetian cooking.
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