Fegato Alla VenezianaFegato Alla Veneziana is a simple liver dish. I can already hear thousands of voices saying "Yeeeeeeeeuuuuuukkkkkkkkkkkk" or whatever the local equivalent is. But my answer is don't 'knock' it if you've never tried it. The reason so many people dislike liver is because it was never presented to them properly when they were young. This recipe can change all of that. If they don't like this then they genuinely don't like liver and you can take it off the menu. - On the positive side liver is high in iron content and is a very healthy meal when served with creamed potato, English spinach and a thick sauce or gravy. - When making this dish please follow the recipe exactly.
1lb 5 oz (600 grams) thinly sliced veal or pork liver 1 lb (450 grams) white onions 2 Tablespoons butter
1/4 cup extra virgin olive oil salt to taste
Method: Soak the liver in lightly salted water for an hour before cooking.
Slice the onions thinly.
Warm the butter and oil in a large skillet. When it's hot add the onions.
Cook at a low heat until they are really soft. About 20 minutes of cooking time.
If they get too dry add a spoon or two of water.
Salt them after ten minutes.
When they are ready raise the heat and add the liver.
Cook for about 2 minutes per side or until done and salt to taste. Serve Fegato Alla Veneziana hot with hot Polenta or creamed potato, spinach or some other dark green vegetable.
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