Venetian style liver – Fegato alla veneziana
A great Venetian recipe that my mother makes often. Its taste is so delicate that even kids like it. The best way to serve Fegato alla veneziana is with polenta.
Ingredients:
1lb 5 oz thinly sliced veal or pork liver
1 lb white onions
2 Tbsp butter
1/4 cup extra virgin olive oil
salt to taste
Instructions:
1. Slice the onions thinly.
2. Warm the butter and oil in a large skillet. When it’s hot add the onions.
3. 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.
4. When they are ready raise the heat and add the liver.
5. Cook for about 2 minutes per side or until done and salt to taste.
6. Serve hot with hot polenta.
