Cipriani’s Fegato Alla Veneziana

On first entering Guiseppe Cipriani’s Downtown Ibiza restaurant, diners are confronted by the library that houses a magnificent collection of lifestyle books. Among them is to be found the legendary tome by Giuseppe’s father Arrigo Cipriani, entitled “IL MIO HARRY’S BAR – Le ricette e la leggenda,” an excellent collection of recipes featuring classic dishes from Harry’s Bar, including carpaccio and the Fegato alla Veneziana. Chef Tito Piazza kindly offered to set out Arrigo’s wonderful Fegato recipe for readers of Ibiza Style magazine and gives some top tips on how to prepare it.

INGREDIENTS (for 6 people)
– 900 gr. best quality calf’s liver, sliced ​​into very fine, thin strips
– 100 ml Olive oil, top quality extra virgin
– 45 gr. Unsalted butter
– Demi-glace sauce
– Chicken stock
– Freshly chopped parsley
– Caramelised onion rings (3 onions)
– Prepared polenta
– Salt and pepper to taste

METHOD

Take a steel frying pan and heat until sizzling hot. Next, pour the olive oil into the pan and heat until it begins to smoke. Remove the pan briefly from the heat and add the calf’s liver. Quickly, turn the strips several times and return the pan to the hob on a high heat. Add a little more olive oil and sprinkle the liver with a pinch of salt. Speed is of the essence. Mix the caramelised onions with the liver strips and then turn a few times. The entire process should only take around 45 seconds. Turn the liver and onions out onto a warm plate. Place pan back on hob and add a knob of butter. Melt the butter and then add a little demi-glace sauce and chicken stock. Deglaze the pan. After a couple of seconds, as soon as the resulting sauce is ready, pour over the cooked liver. Place slices of polenta to the side of the liver and onions, then sprinkle the dish with freshly chopped parsley. Drizzle with a little more olive oil. Buon appetito!