Liver aggiadda style, the recipe

Fegato all'agiadda

Fegato all'agiadda, the recipe.
Today I'll explain a nice liver dish that my grandmother used to make and that I believe is called "fegato all'agiadda".
First of all, you should use veal liver, less nervous and more tender than beef liver. The secret is in the sauce that is made with breadcrumbs soaked in vinegar and milk and practically mashed.
Then I put the soaked bread in the glass of the immersion blender and add garlic and salt.
Now I cook the liver in butter leaving the slices whole and finally I add the sauce: now the dish is ready!

Pay attention to this note: the preparation, being very strong in flavor, is subject to subjective taste: I, for example, really like vinegar and garlic and I put a lot of both. Obviously you can reduce or even replace part of the vinegar with white wine.
The important thing is that the preparation dissolves well with the liquid and then covers the liver well, left rare, and that it is served very hot because the sauce is cold and should only be left in the pan for a few seconds.

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Here are a couple of photos taken by my son Luca:

Fegato all'agiadda

Fegato all'agiadda

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

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