In this chapter we present one of the most traditional and characteristic recipes of the Veneto region, the Venetian liver.
Venetian Liver is a unique and unmissable dish that represents, beyond Venice and its province, the entire Veneto. Its gastronomic tradition is recognized all over the world and has always been combined with numerous typical recipes.
Its unmistakable and particular flavor goes very well with the aroma of the onion, creating a truly unique harmony. The origins of this dish date back to the Roman times who used to prepare the liver with figs to cover the slightly strong smell; over time, however, the Venetians replaced figs with onions, a product widely used and used in the lagoon, thus creating one of the most popular dishes in the area.
In a saucepan, heat a little oil to gently fry the finely chopped onion previously, then add ½ glass of water and a tablespoon of vinegar, being careful not to burn everything. Leave to rest with the lid on for a few minutes and stir occasionally.
Then wash, prepare and insert the liver into the pan, blending with ½ glass of white wine, after salting and peppering. The liver must be turned a few times and, when the liquid has thickened, served with a spoonful of the sauce that has been created.
- 500 gr Veal liver
- 2 White onions
- 1 Spoonful of vinegar
- ½ Glass of White Wine
- Olive oil
- Water, salt & pepper
Preparation: 10 minutes
Cooking time: 25 minutes
Doses for: 4 people
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The Veneto Region, nestled in the north-east of Italy, is a mix of history and traditions and, all of it, is enriched by the liveliness of its inhabitants and by a wide range of typical products all to be savored. From the highest peaks of the Dolomites, he embraces and welcomes each visitor with brotherly warmth, accommodating him among the many lounges of his cities of art, giving him unforgettable emotions. Turning between the pages of this site, you can organize your next holidays in the Veneto region and thanks to the many photos published, everything will be very simple.
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In this chapter we discuss the incredible world of Venetian cuisine, from the typical local products to the recipes typical of our mothers.
In this chapter we discuss the Nature that surrounds us, a territory rich in biodiversity and particularly fragile, therefore absolutely to be respected.
In this chapter we discuss the history which, over time, has transformed, shaped and marked the territory of the Veneto region.