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Recipe Categories: redchuck's HOME PAGEDESSERTS FISHandSEAFOOD MEATS VEGETABLES

Foie de veau a la Venetian




Source of Recipe


http://www.gourmandia.com/video-recipes-cooking-videos/foie-de-veau-a-la-venetian






Recipe Introduction


Servings: 4 People
Cooking recipe time in minutes: 15





List of Ingredients



• 4 nice foie de veau (veal liver), about 0.44 lbs. each
  
• 2 onions
  
• Parsley
  
• White polenta
  
• 0.7 oz. butter
  
• Pure, cold-pressed olive oil
  
• Pepper, salt
  






Instructions



1. First of all, cut the foie into small lamellas to avoid it becoming hard.
   Then, cut the onion in half and into very thin slices.
   Put the olive oil in a pan. Add the onions, season with pepper (from a mill) and salt.
   While the onions are cooking, mince the parsley leafs.
   Once the onions are cooked, add the foie lamellas and a hazelnut-small size of butter.
   Mix the whole until the foie is well cooked.
   Add plenty of parsley and separately start to grill the "polenta". (See the recipe “polenta".)
   When the "polenta" is hot and grilled, add it to the foie as garnishing.