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3 tablespoons extra-virgin olive oil
1 oz (30 g) butter
2 large onion
1 lb (500 g) calf liver, thinly sliced and optionally cut in 2 inch (5 cm) pieces
salt and pepper
2 large onion
1 lb (500 g) calf liver, thinly sliced and optionally cut in 2 inch (5 cm) pieces
salt and pepper
Liver and Onion Venetian Style
Fegato alla Veneziana
Fegato alla Veneziana
Cut the onions in very thin slices.
Place the olive oil and butter in a skillet. When the butter starts foaming, add the onion. Sauté on medium- low heat until the onion is tender and translucent.
Add the liver.
Mix with a wooden spoon and cook on medium heat for about 20 - 25 minutes or until the liver is tender and fully cooked.
LIVER AND ONION VENETIAN STYLE may reconcile many with this ingredient. Many people don’t like liver for its slightly bitter aftertaste. For this reason, in Roman times, liver was cooked with figs to sweeten it. In fact, the Italian name “fegato” comes from the Latin “iecur ficatum,” meaning liver with figs. The Venetians use onion to sweeten the taste of liver in a dish that is famous throughout Europe.
Second Course >> Liver and Onion Venetian Style
INGREDIENTS
PREPARATION
