Fegato alla Veneziana

This is on every menu in Venice. You can easily double the recipe if you’re serving more than a couple. Some people use 2 pans & cook the onions & liver separately, then unite them in one pan shortly before serving. The most important thing here is that the liver is top quality, so when it’s cooked it should be very soft. Sergia adds a couple of unpeeled apple slices, too, to make the onions more ‘digestible’. While it may not be very traditional, I like the sage in here.