Venetian liver and onions

Venetian liver and onions

Fegato alla Veneziana

By
From
Venice
Serves
4
Photographer
Helen Cathcart

When done properly this is about as far away as you can get from school dinners. It is the most popular meat on our menu and always has been. I think this is because people don’t like to prepare it at home, but instead they want to enjoy it in a restaurant. Giancarlo loves it and the best version he ate in Venice was at Harry’s Bar, so here he is going to tell you exactly how to make it based on their recipe.

Arrigo Cipriani, Harry’s Bar’s owner, told us that the preparation of this dish is as important as the cooking. The liver should be thoroughly cleaned of all membrane and any sinew. It is then sliced thinly with a razor sharp knife so that after cooking each piece just melts in your mouth.

Ingredients

Quantity Ingredient
3 medium white onions, cut into fine half moons
6 tablespoons extra-virgin olive oil
900g calves’ livers, sliced into strips 5 mm thick and 4–5 cm wide
fine salt
freshly ground black pepper
30g salted butter

Method

  1. Fry the onions over a low heat in a pan with 4 tablespoons of the olive oil for about 25 minutes until soft and lightly browned. Remove the onions using tongs to reserve the oil in the pan. Set the onions aside on a warmed dish.
  2. Turn the heat up, add the rest of the oil and fry the liver for 2–4 minutes maximum; just until it loses its colour. Add the onions back to the pan, season and toss through. Pour on to a warmed serving dish. Add the butter to the pan and mix in any brown bits from bottom. Pour the butter sauce over the liver and serve straight away with soft polenta, toasted set polenta or mashed potatoes.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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