Venice Style Chicken Liver Recipe

Fegato alla Veneziana

Andrew, my husband, loves liver and this chicken liver recipe in particular is his favourite. Normally he makes it for himself and William our son but I won’t go near it. According to Andrew you can use other sorts of liver too, if you prefer.



Ingredients

400 grams of liver (Andrew likes to use chicken liver)

250 grams of onion

1 glass of white wine – must be dry. Andrew uses Pinot Grigio because he enjoys drinking it while cooking.

60 gr butter.

Flour

Chicken Stock.

Instructions

• Cut up liver into small cubes or buy liver already cut up.

• Cut the onion into small pieces.

• Melt the butter and brown the onion ever so lightly. Add the stock.

• Lightly flour the liver and add to the onions.

• Add the wine and cook on a high heat until evaporated.

• Add salt and pepper to taste and serve.

Can be served on a bed of rice or polenta or as is.

Maria

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