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Venitian style veal liver with balsamic dressing (recipes second courses)
Ingredients for 4 people:
600 grams of veal liver, cut into thin slices
500 grams of onion
1 ladle of vegetable broth
parsley
50 grams of butter
olive oil
salt
balsamic dressing
Cut the onion into thin slices and cook over low heat in the olive oil until they are slightly golden in color. Add a tablespoon of chopped parsely.
Put olive oil in a heavy pan and cook the liver, adding the broth and being sure the center remains slightly pink.
Before removing the veal from the flame, add 2 teaspoons of balsamic dressing.
Add salt to taste and serve hot with the onion mixture.
LUNGAROTTI
San Giorgio Riserva 2003
San Giorgio (Wine Umbria) |
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| € 0,00 |
Red wine with solid structure and aromatic, persistent and full bodied tasting.
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ACETAIA MALPIGHI
Dressing |
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| € 20,80 |
Dressing 100 ml
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