Fegato Alla Veneziana
(Liver And Onion)

Fegato alla Veneziana so simple but very tasty

Fegato Alla Veneziana is one of the simplest of Italian traditional food dish recipe. Fegato alla Veneziana is only liver and onion but it tastes great. Fegato alla Veneziana should be served with polenta, as it would be in Venice. If you enjoy Fegato alla Veneziana then why not try these other great Italian food recipes; Fettuccine ai Funghi Porcini, Fettuccine al Gorgonzola, Fettuccine ai Peperoni Gialli.

Serves: 4

Ingredients:

3 tbsp olive oil (extra virgin)
1 oz (30g) butter
2 large onions
1 lb (500g) calf liver (thinly sliced)
salt and pepper (to taste)

Method:

1. Cut the calf livers into small pieces of about 2 inches (5cm).

2. Peel the onions.

3. Cut the onions into very thin slices.

4. Put the olive oil into a large frying pan.

5. Add the butter.

6. When the butter starts foaming, add the onions.

7. Cook the on ions on a medium heat setting.

8. When the onions begin to soften, add the liver.

9. Mix with a wooden spoon.

10. Cook on medium heat for about 20 - 25 minutes or until the liver is tender and fully cooked.

11. Remove frying pan from heat.

12. Serve the Fegato alla Veneziana hot with polenta.

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