FEGATO alla VENEZIANA – AMARCORD Museum

AMARCORD Museum

Amarcord Museum Italian Restaurant

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FEGATO alla VENEZIANA 15.95

Posted on: 14/10/2016 Written by: amarcord

pan fried calves liver in sage, onion & gravy sauce

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Ingredients

1 clove of garlic 1 glass of quality dry white wine 1 large egg 1 litre chicken or vegatable stock 1 medium red chilli 1 tbs parsley chopped 2 garlic cloves 2 kg mussels 2 large shallots (onions) 3 large organic free-range egg yolks 3 tbsp olive oil, 70g butter 3 tsp extra virgin olive oil 3tbsp fresh basil, finely sliced 5tbsp olive oil 25g butter 25g flour 50 g parmesan cheese 50g parmesan, finely grated 50g shallots, chopped 60 ml white wine 100g plain flour 125g pancetta 150g broad beans 100g peas 200 ml fish stock 250 g dried spaghetti 300g (11oz) large prawns 400g floury potatoes 400g risotto rice 500g (1lb 2oz) linguine pasta few branches of parsley Free range chicken Salt and pepper Salt to taste seasoning ½ glass dry white wine

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Amarcord Museum – Cucina Italiana

Amarcord Museum, ideally located in the West End on Museum Street, we are a stone’s throw away from the British Museum and close to the Dominion & The Shaftesbruy theatres. Our closest underground stations are Tottenham Court Road and Holborn, both a short walk away.

Recent Posts

Potato gnocchi 06/04/2017
Mussels in white wine – SAUTE di COZZE 06/04/2017
Linguine Gamberoni 08/03/2017
Insalata Caprese 22/10/2016

@AMARCORD MUSEUM - Cucina Italiana. Powered by Alberto Salvatore.

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