Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
- 7/8 pound (400 g) liver, ideally veal and ideally from a young animal (beef will work if need be), sliced thinly (2 mm, or about 1/8 inch)
- 7/8 pound onions, peeled and finely sliced
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- A little broth or unsalted bouillon
- Salt and pepper to taste
- 1/3 cup finely minced parsley
- The juice from half a lemon (optional)
When the time is up increase the flame to color the onions lightly, and when they are lightly golden raise the flame again and add the liver. Cook quickly, gently mixing and turning the liver slices, for about 3 1/2 minutes. Salt to taste, cook another 30-40 seconds, and turn the fegato alla veneziana out onto a heated serving dish.
Season liberally with freshly grated pepper, dust with the finely chopped parsley, and season, if you like, with lemon juice. Serve at once with a creamy polenta or mashed potatoes.
- Some marinate the finely sliced liver in cold water acidulated with 1/4 cup vinegar, or in milk, for 2 hours before cooking it.
- Others use just butter, and no olive oil.
- Others add a quarter cup of broth, meat sauce, or white wine (perhaps with a little vinegar) to the pot when they add the liver.
- Others add two tablespoons of heavy cream when they add the liver.