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Fegato alla Veneziana
Venetian liver and onions
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Jane Grigson
Published 1991
Quite the best version of a favourite European combination, but you should use calf’s liver. The tricky thing is to cook it so briefly that it remains slightly pink inside.
Ingredients
Method
Half-freeze the liver, so that it is solid enough to cut into thin, tissue-paper slivers. Put them on kitchen paper to thaw, then pat them dry.
Cook the onions slowly in just enough oil to cover the base of a large, heavy frying pan. Put a lid or some foil on top at first. As the juices run, remove the lid or foil so that they can evaporate, to leave you eventually with a soft golden ma