Liver and Onions Venetian-style

Fegato alla Veneziana

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is my own version of this dish, as cooked for me and my family more times than I care to remember by the best Venetian cook I have ever met Beppino learned to cook in the restaurants of Milan, but never lost his traditions and original recipes. I can still see the long white platter with its mountains of soft, red onions, surmounted by tender slices of liver, being carried into the dining room with immense pride and joy. When I cook this at home I get the onions ready