Fegato Alla Veneziana - Italian Liver

Fegato Alla Veneziana is an Italian liver recipe that simply oozes flavor and takes this humble dish to a whole new level. "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.
Submitted by David McCarthy, Australia

Ingredients

• 1 lb 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 hot with hot Polenta or creamed potato, spinach or some other dark green vegetable.

Variations

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