Ricetta: Fegato alla Veneziana con Crema di Cipolle su Crostini di Polenta ( Veneto )

calf's liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more widely available.

white wine

🥗Healthier: white grape juice

💰Cheaper: cooking wine

Cooking wine is less expensive and adds acidity without alcohol.

Prepare the polenta by bringing 320g of water to a boil, then add 120g of polenta and a pinch of salt, stirring until thickened. Pour into a mold and let it set.

Slice the polenta into crostini and grill or pan-fry until golden brown.

In a pan, heat some EVO oil and add 250g of sliced onions, cooking until soft.

Add 160g of veal liver to the pan with the onions, cooking until browned.

Deglaze the pan with white wine vinegar, then add 1 tablespoon of raisins and 1 teaspoon of pine nuts, mixing well.

Serve the liver and onion mixture on top of the polenta crostini.

Cooking Techniques

Spice Level:

Dietary

Allergens