Cooking Recipe Video :
Foie de veau a la Venetian
|
|
Restaurant: Hotel Cipriani (Orient Exp
Chef: Renato Piccolotto
Rank This Chef's Recipe Average Rating: 2/ 3 - 2 votes Viewers Video Rating Average Rating: 4/ 5 - 11 votes - 30,077 views
Recipe videos for the weekend
|
|
|
Restaurant: Hotel Cipriani (Orient Exp
Phone:
|
+ 39 (41) 520 77 44 |
Website:
|
www.hotelcipriani.com |
Address:
|
Giudecca 10 |
| "Venice, La Serenissima, is not like any other city. Its houses are palaces. Its squares a... |
Foie de veau a la Venetian
|
Recipe Description:
- 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.
|
|
Meat Cooking Recipes on Video
|
Servings:
|
4 People |
Cooking recipe time in minutes:
|
15 |
Recommended wine with the dish:
|
Medoc |
Difficulty level:
|
Easy |
|
 |
Foie de veau a la Venetian
|
 |
Cooking Recipe 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
|
Cooking recipe preparation instructions:
- 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.
|
FEATURED VIDEOS
 |
|
|
 |
|
|
 |
|
|
 |
|
| Chocolate beignets |
| The “beignet†is comparable to what is known has donut. Mix all the dry ingredients, sugar, yeast, baking powder, and flour in a bowl. Add the ... |
Dessert Recipes on Video |
|
|
| |
 |
|
| Dried Tomatoes a la Trama |
| Mix salt, spices, pepper, and Provence herbs in a salad bowl to obtain a smooth sauce. Cut the tomatoes in half and put some on a plate. Then, pour generously ... |
Other Cooking Video Recipes |
|
 |
|
| Green lentil ragout and smoked egg |
| Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt. Let it co... |
Appetizer Recipes on Video |
|
 |
|
| Gatinais Chicken in an Alimentary Clay Crust |
| For the chanterelle stuffing: Clean, wash and drain the chanterelle mushrooms. Then, cut them a la brunoise, this means: into dice of 0.08 inches. Boil lightly... |
Chicken Cooking Recipes on video |
|
 |
|
| Maxim's apples |
| Peel carefully the potatoes, before washing them. Dry and cut into thin, round slices. Wash these slices again under running water and dry them carefully. Put ... |
Other Cooking Video Recipes |
|
|
/
/
/
/
Subscribe in a reader • Advertise with us • Sitemap • Recipes • Cooking Recipes on Videos