Liver in the Venetian Manner

Fegato Alla Veneziana

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

This was one of my mother, Jocasta Innes’, favourite recipes. She put it in The Pauper’s Cookbook, and I can’t do better than reproduce her version here:

Fried liver and onions is a well-known combination. The Venetian way of preparing it is the nicest of all, the onions stewed very slowly and gently in a little olive oil with the liver – cut into small thin strips – stirred in towards the end.


  • onions 225 g/8 oz, finely sliced
  • liver 125 g/4 oz (calf’s or sheep’s preferably)
  • salt and pepper
  • oil


  • Cover the bottom of a heavy frying pan with a thin layer of oil. Put in the onions, and cook gently, covered, for 30-40 minutes, with a little salt and pepper. Meanwhile, with a very sharp knife, shave thinnest possible slices off the liver. If it is calf’s liver it will only need 2 or 3 minutes cooking with the onions, but if it is sheep or ox liver you will need to add it to the onions after about half an hour and cook for another 15 minutes.
  • You can serve this just as it is, or with plain boiled rice. It is a particularly warming dish in winter.