Fried liver as in Venice
Fegato alla Veneziana
Let’s just say fried liver is not my favourite dish, yet I like liver pate and the Venetian preparation, because the small pieces are cut so thin the texture becomes more appealing, and because sweet onions take the top off the strong umami flavor. In fact you can even get children to eat it, which is a bit of a feat. So why not confront the prejudice and try serving this kind of meat for a change. It is supposed to be incredibly healthy.
3 big onions
500 g calf liver
200 ml white wine
100 ml meat stock (or water)
Parsley, salt and pepper
Peel and slice the onions in very thin slices
Fry the onions over low heat in plenty of olive oil for 15 minutes, until they are all soft.
Stir in a lot of parsley.
Slice the liver in very, very thin small slices (I normally place the liver in the deep freezer for 24 hours before use. The frozen meat has a nicer feel and you can cut the slices paper thin)
Remove the onions from the frying pan.
Fry the liver for about 1 minute
Return onions to the pan and mix well before white wine, meat stock, salt and pepper it added.
Heat through for another minute and serve the fried liver hot as in Venice with bread or polenta.