The Fegato alla Veneziana (liver cooked according to a Venetian recipe) is one of many typical recipes of the traditional Venetian cuisine.
Among the various dishes, this is certainly one of the most popular worldwide for its unique and distinctive flavour that put together the strong flavour of the liver and the one of the onions.
The origins of this dish, known in Veneto as “Figà aea Venessiani”, date back even to the time of the Romans who used to cook the liver with figs to cover its strong smell.
The Venetians over time replace the figs with onions and this recipe did become one of the most appreciated of Venetian cuisine.
500 grams of sliced white onions
600 grams of calf liver
two ladles of broth
oil ½ glass
30 grams of butter
2 spoons of balsamic vinegar
Cut the onion into thin slices. Let it cook at low heat in a frying pan with oil and butter, stirring occasionally to prevent them from sticking to the bottom.
After about 10 minutes, when onions are dried, add the vinegar and the liver slices and cook it for no longer than 5 minutes on high flame.
Adjust salt, pepper and remove the liver from the fire. Serve hot with slices of lemon and the sauce with the onion.
If you want to make the recipe lighter, use only the oil to cook everything.
Remember that this dish should be served hot and it cannot be warmed in a second time. If you do so the liver become hard to bite.
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