Name: Venetian-Style Liver Pâté (Pate di Fegato alla Veneziana)
Yield: 10 or More Appetizer Portions
Cuisine: Venetian
Ingredients: Black pepper ground fresh; 1 pound calf’s liver; 8 tablespoons (1 stick) butter, softened to room temperature and cut up; Salt; 3 medium onions, sliced very thin, about 3 cups

Preparation info

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

If you want to serve the pâté in Venetian style, make some polenta ahead of time, cut it into thin slices when it is cold, then grill or fry the slices to accompany the pâté. Good plain toast is fine too.

Ingredients

3 medium onions, sliced very thin, about 3 cups
Salt
1 pound

Europe
Italy
Starter
Mediterranean
Gluten-free
Venice

Method

Choose a medium nonstick skillet. Put in the sliced onions and a little salt. Turn the heat to very low, and cover the pan. Cook for 30 or more minutes, turning the onion over from time to time, until it is greatly reduced in bulk and its consistency becomes creamy. Do not let it become colored. Should you find it getting darker as it cooks, add

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Ingredients

Method

Part of