Fegato alla Veneziana

Liver Cooked in the Venetian Style


This is a fantastic dish which needs no dressing up. Just don’t overcook the liver


500 g (l Ib 2 oz) calves’ or lambs’ liver, very thinly sliced
750 g (1 3/4lb) onions, very thinly sliced
a handful of fresh parsley, finely chopped
3 tablespoons olive oil
25 g (I oz) unsalted butter
I wine glass of dry white wine
salt and freshly milled black pepper


mashed potato

  1. Trim the liver with care, pulling off the transparent, rind-like skin from around each slice.
  2. Rinse the onions in cold, running water, then drain and pat dry. Fry the onions and parsley gently in the vegetable oil and butter over a very low heat for 30 mins, covered, until shiny and soft. Stir frequently to avoid the onions sticking or burning.
    1. Raise the heat and lay the liver slices in the onions. Brown quickly on both sides and pour the wine over it as it browns.
    2. The liver will cook in 3 minutes. Season well with salt and pepper. Remove the liver from the pan.
  3. Tip the onions on to a warmed serving platter, arrange the liver on top and serve at once, with fluffy mashed potato.

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