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    Liver with Castellana Cheese

    "a new twist on a traditional dish... Venetian liver and onions"
    Preparazione
    19"
    Cottura
    17"
    Difficoltá
    Medio

    Preparation

    Boil the potatoes for about an hour. Drain and peel when cooked. Mash the potatoes into a saucepan with a little warm milk. Add the salt, butter and stir vigorously. Add the remaining milk until the desired consistency is attained. Keep hot in a double boiler. Braise the chopped onion in a pan with butter.

    Add water as necessary until the onion is creamy and white. Add the cleaned radicchio cut into julienne strips. Continue cooking with the lid on for about twenty minutes. Season with salt and black pepper. Leave the radicchio in the covered pan so that it continues to cook. Slice the veal liver after removing from the cellophane that covers it and place in a pan whith staved radicchio. Season with salt and papper.

    Finish cooking while the liver is still soft and pink on the inside Serve the liver on the center of the plate Gurnish all around whith the mashed pota.

     

    Trivia: this recipe is a variation on traditional Venetian liver and onions. Radicchio di Castelfranco is used in place of the onions.
    The name Castellana is used in honor of the radicchio from Castelfranco.

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