Fegato* Alla Veneziana

Name: Fegato* Alla Veneziana (Sautéed Liver and Onions, as in Venice)
Yield: Serves 6
Cuisine: Italy
Ingredients: Salt and pepper; 1¼ pounds yellow onions, peeled and thinly sliced; ¼ cup olive oil; 2 cups milk; 2 pounds calf’s liver, sliced very thin, about ¼ inch thick

Sautéed Liver and Onions, as in Venice

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

Done in a flash, this astute matchup muffles the bitterness of liver with the sweetness of the onions. So why do I bother taking expensive calf’s liver, which is much gentler on the taste buds than plain old beef liver, and then gentle it in a milk bath? You can’t be too careful.

Ingredients

2 pounds calf’s liver, sliced very thin, about ¼ inch thick
2 cups

Europe
Italy
Gluten-free
Venice
Mediterranean

Method

Trim away the membranes from the liver and cut it into strips about 1½ inches wide. Soak in the milk at room temperature for an hour.
Heat the olive oil in a large pot over medium heat. Add the onion slices and cook, stirring occasionally, until they turn brown. Remove the slices with a slotted spoon to a bowl and reserve until you are ready to cook the liver a