Fegato alla Veneziana

Venetian liver and onions

Preparation info
  • Serves


    • Difficulty


Appears in
The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

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.


  • 375 g (13 oz) piece of calf’s liver
  • 750 g (


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