Recipe · Veneto · Venice
Fegato alla Veneziana
veal liver and white Chioggia onions, the poor dish that in Venice turned into a classic
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- peel the onions, cut them in half and slice them very thin and even, so they all cook the same way
- heat the butter with the oil in a wide pan, add the bay leaf and, when the butter foams, add the onions with a pinch of salt
- cover and cook over a very low heat for twenty minutes, stirring now and then: the onions must not colour but wilt until they are almost creamy, and if they dry out too much add a tablespoon of warm water
- after the first fifteen minutes pour in the white wine vinegar, stir and finish the last five minutes of cooking
- meanwhile rinse the liver, dry it well, take off membranes and gristle and cut the slices into pieces of three or four centimetres
- when the onions are ready raise the heat a little and add the liver: two or three minutes a side, no more, so it stays soft inside
- deglaze with the white wine, stir gently for a minute and adjust the salt and the pepper
- serve at once, still steaming, with the chopped parsley and soft polenta, white if you can, or mashed potatoes
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