Veal liver in the style of Venice (Fegato di vitello alla Veneziana) from A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. Wright

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Notes about this recipe

  • mcvl on July 30, 2012

    Oh, this is wonderful, just wonderful. If you love liver, as we do, you will make it with beef or pork liver rather than the milder calf's liver, and you won't bother soaking the liver strips in milk. May I suggest also -- based on my single trip to Venice lo these many years ago -- a hint of fresh sage along with the parsley? You won't regret it.

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