Veal Heart Venetian-style is a main course from the rural Venetian tradition. A very easy and economical recipe — not everyone likes offal and innards, but the heart has a milder flavor and a texture very similar to classic cutlets. The recipe is very similar to Venetian-style liver but in this case the heart is used. I recommend also checking other recipes from the Venetian tradition — you will surely find more ideas to try. Now let’s see how to prepare veal heart Venetian-style and if you try it let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz Veal heart (sliced)
- 1 Onion
- Extra virgin olive oil
- Salt
- Pepper
- 1 tsp Butter
How to make Veal Heart Venetian-style
Let’s start preparing the Veal Heart Venetian-style: peel the onion and chop it very finely.
Pour 4 tablespoons of extra virgin olive oil into a frying pan, add the onion and sauté until lightly golden for a few minutes. Add the slices of heart and a pat of butter (about 1 teaspoon), cook for 10 minutes, turning the veal heart a couple of times to ensure even cooking on both sides.
When the Veal Heart Venetian-style is cooked, serve it hot together with the cooked onion.
How to store the Veal Heart Venetian-style
Store it in the refrigerator for 2 days, or freeze it for a few months
