Fegato alla Veneziana

Name: Fegato alla Veneziana
Yield: Serves 2
Ingredients: 75 g butter; 2 medium onions, halved and quite finely sliced; 50 ml white wine; 1 dessertspoon good white wine vinegar, plus extra if you like; soft polenta, to serve; 1 heaped tablespoon plain flour; 1 tablespoon finely chopped curly-leaf parsley; 500 g calves’ liver, sliced across in 5mm-wide slivers; flaked sea salt and black pepper; 1 tablespoon olive oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Sometimes I like liver in one elegant slice lying near some fried courgettes on a white plate, but other times I want it all cut up, smothered in rich onions and served with soft polenta on a chipped brown plate. Read on if you agree.

Ingredients

75 g butter
2 medium onions, halved and quite finely sliced
50 ml

Main course

Method

Melt the butter in a large frying pan, add the onions and cook over a medium-low heat for about 30 minutes, stirring regularly, until they are totally soft and beginning to colour. Pour in the wine and vinegar and let the mixture simmer away, stirring every now and then, until the consistency of the onions is creamy (2-3 minutes). Transfer to a plate and wipe the pan clean with kitchen paper.</