Fegato alla Veneziana, Venetian Style Liver

Fegato alla Veneziana, Venetian Style Liver

Fegato alla Veneziana, Venetian Style Liver

Fegato alla Venziana, finely sliced liver with gently stewed onions, is one of the most classic Venetian dishes, and even those who do not usually like liver have been known to enjoy it.

To serve 4:

  • 7/8 pound (400 g) veal liver, ideally from a young animal, sliced thinly (2 mm, or about 1/8 inch)
  • 7/8 pound onions, peeled and finely sliced
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • A little broth or unsalted bouillon
  • Salt and pepper to taste
  • 1/3 cup finely minced parsley
  • The juice from half a lemon (optional)

Heat the oil and butter in a fairly deep skillet over a low flame and gently cook the onions, covered, for about 40 minutes; you want to wilt and cook them without coloring them, so be careful not to set the flame too high. Check them occasionally, and should they be drying out add a tablespoon or two of broth.

When the time is up increase the flame to color the onions lightly, and when they are lightly golden raise the flame again and add the liver. Cook quickly, gently mixing and turning the liver slices, for about 3 1/2 minutes. Salt to taste, cook another 30-40 seconds, and turn the fegato alla veneziana out onto a heated serving dish.

Season liberally with freshly grated pepper, dust with the finely chopped parsley, and season, if you like, with lemon juice. Serve at once with a creamy polenta or mashed potatoes.

Variations:

  • Some marinate the finely sliced liver in cold water acidulated with 1/4 cup vinegar, or in milk, for 2 hours before cooking it.
  • Others use just butter, and no olive oil.
  • Others add a quarter cup of broth, meat sauce, or white wine to the pot when they add the liver
  • Others add t tablespoons of heavy cream when they add the liver.

 

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Categories: Recipes from the Veneto, Cucina Veneta, Tripe, Liver, and More

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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