FEGATO ALLA VENEZIANA – Ricetta Fegato con cipolle di Chef Max Mariola

Accedi al mio nuovo corso sulla carne nella mia bellissima Academy di cucina e inizia a cucinare ricette gustose come un vero chef! Clicca ora su questo link! 👉🏻 https://academy.maxmariola.com

Oggi, ti preparo uno dei secondi di carne più iconici della tradizione italiana: il fegato alla veneziana, quello morbido, profumato, avvolto da cipolle dolci e cotto come lo fa mia madre. Insomma, dalla mia terrazza romana ti porto direttamente a Venezia… ma senza vaporetto! . 😋❤️ #fegato #carne #panino #adv

La ricetta è semplice, ma richiede amore e piccoli trucchi. Io uso il fegato di vitello da latte, perché rimane tenerissimo, e le cipolle bionde che con la cottura diventano quasi una crema. Il segreto? Tagliarle sottili sottili e farle stufare lentamente, fino a farle diventare dolci come marmellata. Poi ci aggiungo un bel trito di prezzemolo che dà freschezza e profumo.

Per il fegato uso un passaggio fondamentale: lo infarino leggermente, proprio come mi ha insegnato mia madre. Così in padella rimane morbido, compatto e si crea quella salsina buonissima che lega tutto.

E siccome a me piace sempre esagerare un po’, questa ricetta fegato alla veneziana te la propongo sia al piatto che dentro un panino bello ricco: pane tostato per bene, qualche fetta di scamorza filante, e via con il fegato e le cipolle… una roba che te la sogni la notte!

Per accompagnare questo piatto ricco e saporito, mi faccio un brindisi con una Birra NOEL di Birra Flea, che ringrazio per essere al mio fianco anche in questa ricetta. Si abbina alla grande con il fegato: profumi intensi, gusto pieno… perfetta!

Provalo, goditelo e dimmi nei commenti se ti è piaciuta questa versione del fegato con le cipolle.
E ricordati sempre: se mangi bene, vivi meglio! 🍻

📚 Compra qui i libri di Max!
📕 Una settimana al Max: https://www.amazon.it/una-settimana-al-max-max-mariola/dp/8804810904/?tag=librimondadori-21
📕 The Sound of Love: https://amzn.to/3QdRFrs

🔥 PREPARAZIONE:
00:00 RICETTA FEGATO ALLA VENEZIANA
00:28 INGREDIENTI
01:22 PREPARARE LE CIPOLLE
04:27 TRITO DI PREZZEMOLO
06:43 INFARINARE IL FEGATO
08:16 CUOCERE IL FEGATO IN PADELLA
09:40 TOSTARE IL PANE CON IL FORMAGGIO
10:23 IMPIATTAMENTO
10:39 COMPONIAMO IL PANINO
11:14 MOMENTO ASSAGGIO
11:50 FACCIAMO UN BRINDISI

👨🍳 INGREDIENTI:

Pane
Fegato di vitello da latte
Aceto di vino bianco
Burro normale o burro chiarificato
Farina
Prezzemolo
Cipolle
Scamorza
Sale
Pepe
Olio e.v.o.

Ecco altre ricette di buonissime!

✅ https://youtu.be/ngwKHXlUj48

✅ https://youtu.be/_YJJMzqTneM

✅ https://youtu.be/1eo8sdhAw-0

🙏 SPECIAL THANKS TO:

🍺 BIRRA ARTIGIANALE FLEA (Umbria, Italia)
Birra NOEL (Amber ALE)
Sito web: https://www.birraflea.com/site/shop/
Usa il codice sconto MAXMARIOLA in fase di check-out e approfitta di uno sconto del -20% sul totale. Per acquisti superiori a €39,00 le spese di spedizione sono gratuite in tutta Italia!
Facebook: https://www.facebook.com/BirraArtigianaleFlea/
Instagram: https://www.instagram.com/birraflea/
YouTube: @birraflea8679

📚 Compra qui i libri di Max!
📕 Una settimana al Max: https://www.amazon.it/una-settimana-al-max-max-mariola/dp/8804810904/?tag=librimondadori-21
📕 The Sound of Love: https://amzn.to/3QdRFrs

Segui Max :
✅ ACADEMY: https://academy.maxmariola.com
✅ YOUTUBE https://www.youtube.com/c/ChefMaxMariola
✅ TIK TOK https://www.tiktok.com/@chefmaxmariola
✅ PINTEREST https://www.pinterest.it/chefmaxmariola/
✅ FACEBOOK https://www.facebook.com/ChefMaxMariola/
✅ INSTAGRAM https://www.instagram.com/chefmaxmariola/
✅ SITO WEB https://www.maxmariola.com
📮 NEWSLETTER https://bit.ly/NewsletterChefMaxMariola

The sound of beer! Mmmm! Listen to me! Today we’re making Venetian-style liver, the way it should be done: well, perfectly, just the way I like it. Because you don’t always have to buy slices or strips of meat. Let’s buy something different! Milk-fed veal liver, which is delicious, wonderful. It’s a dessert! For children, for adults, for those who need iron… it’s fantastic! Don’t miss this recipe and see it through to the end. Ingredients: a little vinegar, butter—regular butter or clarified butter— milk-fed veal liver, which is much sweeter. A little parsley and onions. Choose a sweet onion. Here too, onions are not all the same. You have to know how to choose the right onion for your dishes. Don’t buy one onion for everything, that’s not the case. It’s like with potatoes. Well, you know all this where I explain it well: in my Academy. Since I want to make a sandwich with this Venetian-style liver—I had this idea, so convoluted and delicious!—I also added, breaking with tradition a bit, some scamorza. It’s soft because it needs to melt. It’s not dry, not very dry. I got some slices of bread, a little flour that I’ll need. And, if you like, you can also add a little extra virgin olive oil, but the good kind. How’s it feeling in Rome? A sweater is nice. It’s December, guys! It’s wonderful! Let’s get started right away. With what? These are Montoro onions. Look how beautiful they are! They’re amazing to bake in the oven, to fry in a pan. They’re sweet! We need a sweet onion. Don’t buy, as I said, just any onion. Go there, have fun. An onion that’s close to your house. The important thing is… What should they be? Italian! I mean, it’s even satisfying to clean this onion! Ah, how wonderful, guys! What a spectacle! Also because I always tell you… These are such different, unique products, like this Montoro onion from Campania, in the province of Avellino. “Max, why are you bothering us so much with these products?” Why? I’ll tell you why! Do we want to maintain our traditional products or not? So we have to buy these products somehow so that the farmers can continue to grow them. Otherwise, they’ll disappear! Otherwise, we’ll only have onions from Holland, France, and we’ll no longer have our own onions. Instead, we need to maintain our traditional products! Italian cuisine could become a UNESCO World Heritage Site, so we need to maintain our uniqueness. We shouldn’t be ashamed of everything we have; on the contrary, we should be proud of what we have, of the products we have. I cut it as thinly as possible. See? Like this! So that it melts. This onion has to melt. It has to become almost like jam, you know? Like it becomes for the “Genovese”. Do you remember? It becomes so soft, and melts, and sweet… it’s incredible! You can eat it without any worries, you don’t have to be ashamed of eating it. Because you won’t be able to say, “Oh my god, if I eat onions then I become…!” Onions, guys, are fantastic! Your intestinal flora, here, when they see the onion arriving, that is about to be digested and is coming in here… They go… They’re happy, they’re happy! And they say, “Aaah, thank goodness! Now give us a good clean!” Listen to me! As for the onion, I’ll use regular butter because we won’t be using excessively high temperatures, so it allows us to work at low temperatures, as we need to sauté the onion. So you can safely use regular butter, not clarified butter. I’ll add the onion while the butter is melting. But why are onions good for our gut? Because they’re rich in prebiotics. Which are sugars, fibers, that the intestinal bacteria—the good ones—are crazy about. They are crazy! And think about what can happen next: then… all good stuff! So, I add a little salt, lower the heat… Now it’s fine. And we give it a good stir every now and then. This is the longest job, okay? Because the onion needs to lose its moisture without burning it. Remember. To give it a touch of color, we’ll also add a little parsley, which we’ll add at the end. So we’ll remove the parsley like this, while the onion is cooking. Because the liver needs to be cooked quickly, okay? Because when you overcook it, you overcook the liver, what happens? It takes on a much more ferrous flavor. But if you blanch it, leaving it very lightly, just slightly pink, what happens? It remains very sweet, especially when it comes from a young animal. So, as I said before, in my house we’ve always used milk-fed calf’s liver because it’s the best, even children can eat it. My son has always eaten it. And you’ll say, “Well, your son has eaten everything in his life!” I know, but what can I say? It’s delicious, right? It’s delicious. Don’t throw away the stems! Keep them aside. You could also use them to make a stock, a broth. So if you have any leftovers, freeze them! I chop our parsley so we have it ready. Are you happy that I’m here in Rome making recipes? It’s nicer, right? And I’m listening to you, guys. I’m listening to you. I’m listening to you! Like when you say to me: “Max, you’re a different person when you’re recording on your terrace in Rome!” I listen to you, risking getting sick. But that’s not true, because here in Rome, guys, it’s nice. The temperature is always just right. Then, yes, in the evening, it drops a little. Every now and then, look here… Stir it! See? It’ll turn out just the way we like it. A non-stick pan, of course, allows you to work better. Okay? You know what I do? At this point, I cover it, cover it. Okay? I really lower the temperature to “4.” That is, if the power goes up to “9,” I set it to “4.” Less than half. There you go! And this is the parsley we need. It’s too much, eh? All right, we’ll keep it. Oh, look at this! Look at the water it’s drawing out. Look how beautiful it is. See how it’s becoming? Beautiful. Ooooh… Let’s leave it here. In the meantime, let’s focus on him: Mr. Liver. We have liver! You have to smell this meat. Now: it has no odor. Absolutely none. There’s only the smell of fresh, goodness. Anything that gives you the impression of a slightly stronger smell, don’t eat it, don’t cook it. Don’t risk it. It has to be fresh. Normally, liver arrives at the butchers—at least in Rome—on Monday. Because on Mondays, slaughter is done, and the animals are fresh. I always explain all this to you in my Academy, okay? How to recognize it, how to do it… But in this case, I say: “Put your nose in it.” If you say to the butcher, “Can you let me smell it?” And he says to you, “What? What do you want to smell?” You say, “The liver! Give me the liver because I want to see if it’s really fresh.” Then, in your hand, feel: it’s not sticky, it’s nice and fresh. I coat it in flour. In the traditional recipe, not everyone mentions flour, but I do. Do you know why? Because it turns out incredibly golden brown. Sure, in this case I do, but I don’t always put flour on the liver. Okay? Otherwise, every time you cook liver, you add flour. No! Only when you make it Venetian-style is this golden brown good, you know? Do a little… see? Dry it a little. Okay? With some paper towels. Paper towels or some absorbent paper. There you go! Like this! It’s delicious, guys. Even if you don’t want to make it with onions, do it with a little lemon… With butter and lemon, the liver is delicious. It’s delicious! Hot pan! In this case, we like to make it with clarified butter. Why? Because we have to sear this quickly and at high temperatures. So, unlike regular butter, what happens? We reach a slightly higher smoke point. So use clarified butter, it’s fine. I always keep some clarified butter at home. I like it… Aaah! There! Nice, like this! Well sear, quickly. Mmmm! Let’s try to have—at this first moment, when we put it in the pan—a very high temperature. See? A little blood is starting to ooze out from the parts with the liver holes. No? Meanwhile, the onion, look how it’s cooking. Great! Go! Look how beautiful. Just like that! See? See? Just about ten seconds: one, two, three, four, five, six, seven, eight, nine, ten. Stop! Here we go! Off the heat! Go! In this sauce… I’ll add the bread. Just like that, perfect! A little cheese that’s not too strong. This one isn’t smoked. And we’ll put it on the bread. Okay! Lots of it! I’ll make a sandwich, but that’s not a given. You can eat it right out of the pan, no problem. So I’ll make you two versions. Look, today I want to be just like that! I’ll give you two recipes today! I’ll add a little pepper to the onion. Look how beautiful! Gorgeous! A little drop of vinegar, just two drops. Liver… Onion… And parsley! And this is my Venetian-style liver. “Normal,” okay? “Normal,” on the plate. And now we’re going to fill the sandwich! Look how beautiful it is: golden brown! And look at that cheese! I’ll sprinkle a little salt on the liver… Let’s see how it cooks… Huh? What did I tell you? Look. See? It’s nice and pink. Mmm… Mmm… Mmm… A sweet treat! Mmm! Mmm! Just like that… Mmm! You guys can’t understand. Onion… Parsley… and bread! Huh? How do you like it? Look how crunchy it is! I want to cut it like this, so you can see the complete cross-section of everything. Look, okay? Look at this spectacle! Look at this spectacle! Look… look at this stuff! Mmm… Mmm… Mmm… Mmmm! Where’s the secret? You don’t have to say anything. I mean, you don’t have to say, “I’m making you a liver sandwich.” No! “I’m going to make you a special sandwich!” Because otherwise, those who have problems will say, “Oh no, I don’t eat liver!” No! Now we’re going to drink something special! This is a beer that Birra Flea makes every Christmas. It’s called Noel. It’s a spicy beer, amazing. Let’s see… I always uncork it in my slightly wild way… Look at the color. Look at the color it has! Look at the head it has. The glass, you know: frozen! Listen to the noise… The Sound of the beer! And it’s scary, guys! So take a bite of this… Mmm… Mmm… Then a little sip of this… “Delicious!” Wow, what a sandwich I made! It cleanses your mouth… and then… PARAPÀ! And besides, at Birra Flea they’re never satisfied. They’re too strong! So they said, “We already make a good beer… but why not also make a good panettone?” So they even made a panettone with a cream in their beer. Amazing! Try it. Give something different, not always the usual panettone!