Fegato a la Veneziana

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Fegato a la Veneziana

Fegato Ingredients :

  • Beef liver, 400 grams, 1 cm thick slices
  • Onions, 2 pieces, sliced thin
  • Potato tests, 1 kg, cut to 8 pieces, fried
  • Olive oil, 150 ml (olive oil)

Marinade :

  • Pepper, 1 / 2 teaspoon
  • Powdered sage, 1 / 2 teaspoon (if no replace oregano)
  • Lemon juice, 1 tablespoon
  • Salt, to taste

Topping :
Sliced celery / parsley, 1 tablespoon

How to cook Beef Liver Onions Ala Venezia :

  1. Heat 2 tablespoons olive oil, saute the onions over low heat until wilted, remove and set aside.
  2. Heat the remaining olive oil, enter the liver and potatoes. Fry until browned, about 4 minutes. Remove, sprinkle with salt, pepper, sage, and lemon juice. Heat again, flip-flops.
  3. Serve immediately with a sprinkling of chopped celery and saute onion.

Serves 6 Beef Liver Onions Ala Venezia

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