The Venetian Calf Liver, called “Fegato alla Veneziana” in Italian, is one of many typical recipes of traditional Venetian cuisine.
Among the various dishes, this is certainly one of the most popular worldwide for its unique and distinctive flavor that joins the flavor of the liver to the aroma of the onion.
The origins of this dish, known in veneto “Figà aea Venessiani”, date back even to the time of the Romans who used to cook the liver with figs to cover the smell a bit strong.
The Venetians over time replaced the figs with onions and did become this recipe one of the most appreciated of Venetian cuisine.

Venetian Calf Liver

Ingredients:

2 tablespoons of vinegar
30 gr of Butter
500 gr of calf liver
2 white onions
1/2 glass of olive oil
Pepper

Preparation

Cut the onions into thin slices and let cook on a low heat in a frying pan with oil and butter, stirring occasionally to prevent they stick to the bottom.

After about 10 minutes, when onions are dried, add the wine vinegar and the liver cut into slices, after have taken away the skin that coats it. Cook for no longer than 5 minutes on high flame.

Adjust with salt and pepper and remove the liver from the fire. Serve it still hot with segments of lemon and the  onions sauce.

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