Fegato alla Veneziana

Calves’ Liver and Onions in the Venetian Style

Preparation info

  • 4

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Disregarding considerations of cruelty and humane animal husbandry, the innards of veal calves make some of the finest meat dishes. Sweetbreads, brains, testicles and the tripes are all wonderful, particularly the Roman speciality of Pagliata, the small intestine still full of milky substances which I thought a nauseating concept until I inadvertently tried it.

Of all the veal ‘variety meats’ (‘American speak’ for offal), liver is possibly the finest, and certainly the most likely t