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Name: Fegato Alla Veneziana
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 bn Italian parsley, chopped; 1/2 c Seasoned flour; 2 tb Balsamic vinegar, plus 4 T; 6 Spanish onions, in 1/8" dice; 4 tb Olive oil, lus 4 T; 12 Thin Rounds pancetta

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INGREDIENTS

1 bn Italian parsley, chopped
1/2 c Seasoned flour
2 tb Balsamic vinegar, plus 4 T
6 Spanish onions, in 1/8" dice
4 tb Olive oil, lus 4 T
12 Thin Rounds pancetta

Servings

INSTRUCTIONS

Preheat oven to 425 degrees F. In a 12 to 14-inch saute pan, heat oil over medium heat and add onions. Slowly cook the onions until they are soft and starting to turn light golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue cooking for 20 minutes until very soft and tan, that is, caramelized. Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate with paper towels to drain. Place a 12 to 14-inch saute pan over high heat. Remove liver from milk, pat dry and dredge in seasoned flour. Pour remaining olive oil in pan and add liver, 3 pieces at a time, and quickly cook until dark golden brown, about 2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all liver is done. When last liver is out, add caramelized onions to liver pan and splash with remaining vinegar. Replace liver in pan and cook until hot. Add parsley and put on a plate, placing pancetta over top. Yield: 4 servings Recipe by: Molto Mario MB1D11 Posted to MC-Recipe Digest V1 #593 by Sue on May 03, 1997

NOTES

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Fegato Alla Veneziana

1 bn Italian parsley, chopped
1/2 c Seasoned flour
2 tb Balsamic vinegar, plus 4 T
6 Spanish onions, in 1/8" dice
4 tb Olive oil, lus 4 T
12 Thin Rounds pancetta

Preheat oven to 425 degrees F.    In a 12 to 14-inch saute pan, heat oil over medium heat and add onions.  Slowly cook the onions until they are soft and starting to turn light  golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue  cooking for 20 minutes until very soft and tan, that is, caramelized.  Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and  bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate  with paper towels to drain.    Place a 12 to 14-inch saute pan over high heat. Remove liver from milk, pat  dry and dredge in seasoned flour. Pour remaining olive oil in pan and add  liver, 3 pieces at a time, and quickly cook until dark golden brown, about  2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all  liver is done. When last liver is out, add caramelized onions to liver pan  and splash with remaining vinegar. Replace liver in pan and cook until hot.  Add parsley and put on a plate, placing pancetta over top.    Yield: 4 servings    Recipe by: Molto Mario MB1D11 Posted to MC-Recipe Digest V1 #593 by Sue  <suechef@sover.net> on May 03, 1997

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 1 Servings

Calories: 217
Calories from Fat: 34 (16%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 35.8mg		1 %
Potassium 473.8mg		12 %
Total Carbohydrate 32.4g		10 %
	Dietary Fiber 6g	24 %
	Sugars, other 26.3g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 217

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