Venetian Liver
Restaurant Al Fontego dei Pescatori


Ingredients
1 kg. onions, preferably white
1 kg. veal liver
extra virgin olive oil
a sprinkling of white wine
salt, pepper, a knob of butter
chopped parsley


Preparation
Slice the onions thinly and sauté with oil in a pan, preferably covered. Add a few spoonfuls of water and a pinch of salt.
When the onions are soft, add the liver cut into small pieces.
Sprinkle with a little white wine and cook over a high heat. Salt and pepper to taste, add a knob of butter and the parsley.
Serve with freshly cooked or grilled polenta. There is no ‘correct’ onion-liver ratio; in the past there was a lot of onion, a lot of polenta and not much liver.


Back