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Venetian calf's liver with onions
Venetian calf's liver with onions
Fegato alla veneziana
ph. Giovanni Veronese @giovanniv63 via Instagram
Fegato alla Veneziana (finely sliced liver with sweet and sour onions) is known in Venice as figà àea Venessiana: this recipe is one of the most classic Venetian dishes, combining liver’s earthy flavour with the sweetness of the onions.
This traditional dish has ancient origins, dating back to the Romans, who used to cook liver with figs to tone down its rather strong taste and aroma. Venetians later replaced figs with onions, especially Chioggia white onions, a local variety which gives the dish its characteristic sweet note.
The secret of this recipe is caramelizing the onions over low heat and then adding white wine vinegar or lemon juice, a sour ingredient which will minimize liver’s bold flavor.
The following recipe is published on the website of the Italian Academy of Cuisine.
INGREDIENTS (served 4):
600g white onions, thinly sliced
50g butter
4 tbsp extravirgin olive oil
white wine vinegar or lemon juice (optional)
chopped fresh parsley (optional)
salt and pepper
PROCEDURE
- Finely slice the onions. Heat the olive oil and the butter in a large frying pan.
- Cook gently the onions over a low heat for 15/20 minutes, until translucent, then add the vinegar (optional).
- Remove membrane from the outside of the calf’s liver, cut it into thin stripes and add it to the onions. Fry quickly for a few minutes over a high heat. Season top with salt, pepper and parsley (optional).
- It is important not to overcook liver, or will become rubbery and grainy. Serve at once, over creamy or grilled polenta.
