Calf’s Liver with Slow-cooked Onions, Marsala and Sage

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is the Jewish version of the famous venetian dish fegato alla veneziana. The Jewish community in venice is ancient. It grew substantially in 1348 as it was a safe haven for Jews from Northern Europe fleeing persecution, and again in the 1500s. Soon after, the Jewish quarter, or ghetto, was established.


  • 75 ml/5 tbsp olive oil, plus extra for shallow-frying
  • 500 g/


  1. Heat half the oil in a large, wide, heavy pan and cook the onions, covered, over a very gentle heat for 30 minutes. Stir once or twice.
  2. Chop 5 of the sage leaves and add them to the pan with the parsley, a pinch of salt, the sugar and balsamic vinegar. Cook, uncovere