{"id":871,"date":"2009-07-23T17:19:46","date_gmt":"2009-07-23T16:19:46","guid":{"rendered":"http:\/\/www.crossingitaly.net\/travel\/?p=871"},"modified":"2009-07-26T17:24:15","modified_gmt":"2009-07-26T16:24:15","slug":"fegato-alla-veneziana-a-venetian-recipe","status":"publish","type":"post","link":"https:\/\/www.crossingitaly.net\/travel\/871\/fegato-alla-veneziana-a-venetian-recipe\/","title":{"rendered":"Fegato alla veneziana: a Venetian recipe"},"content":{"rendered":"

\"prima14\"The Fegato alla Veneziana (liver cooked according to a Venetian recipe) is one of many typical recipes of the traditional Venetian cuisine.
\nAmong 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.
\n\"cipolla1\"The origins of this dish, known in Veneto as \u00e2\u20ac\u0153Fig\u00c3\u00a0 aea Venessiani\u00e2\u20ac\u009d, date back even to the time of the Romans who used to cook the liver with figs to cover its strong smell.
\nThe Venetians over time replace the figs with onions and this recipe did become one of the most appreciated of Venetian cuisine.<\/p>\n

Ingredients<\/strong>
\n500 grams of sliced white onions
\n600 grams of calf liver
\ntwo ladles of broth
\noil \u00c2\u00bd glass
\n30 grams of butter
\n2 spoons of balsamic vinegar
\npepper
\n\u00c2\u00a0
\nPreparation<\/strong>
\nCut 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.
\nAfter 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.\"aceto\"
\nAdjust salt, pepper and remove the liver from the fire. Serve hot with slices of lemon and the sauce with the onion.<\/p>\n

Suggestion<\/strong>
\nIf you want to make the recipe lighter, use only the oil to cook everything.
\nRemember 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.
\nFor information about accommodation, click here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[1,314],"tags":[632,465,480,633,634],"class_list":["post-871","post","type-post","status-publish","format-standard","hentry","category-italy","category-veneto","tag-fegato-alla-veneziana","tag-italian-cuisine","tag-italian-recipes","tag-venetian-recipes","tag-veneto-cuisine"],"yoast_head":"\nFegato alla veneziana: a Venetian recipe<\/title>\n<meta name=\"description\" content=\"The Fegato alla Veneziana (liver cooked according to a Venetian recipe) is one of many typical recipes of the traditional Venetian cuisine. 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