Fegato alla Veneziana is one of the most typical recipes of Venetian cuisine and in particular, as its name suggests, of the city of Venice.
Tradition in this recipe calls for pork liver, which has a sharp flavour, although today veal liver is more commonly used as it is more delicate.
The onions used in this dish are only white onions cut into strips and never diced.
A little historical trivia: Cooking liver paired with a sweet side dish was a method already known to the ancient Romans, who served it together with figs. Over time, the Venetians replaced figs with onions, making this recipe one of the most appreciated and popular in Venetian cuisine.
Serves 4, Preparation time 10 mins, Cooking time 25-30 mins
- Pork or Veal liver, 500 g
- White onions medium-sized, 2
- Water, a drop
- White Wine Vinegar, 1 tablespoon
- EVOO – Extra Virgin Olive Oil, 2 tablespoon
- Unsalted butter, 30 g
- salt and pepper to taste
Liver should not be cooked for a long time as its particular soft and tender texture when raw would tend to harden excessively if cooked for too long. There is also no need to rinse the liver under running water before cooking it.
Cut it into strips not too thin.
Thinly slice the onions.
Heat the oil in a large non-stick pan along with the butter, add onion slices and let them brown in the pan over low heat stirring occasionally. To prevent them from drying out or burning and to soften them, add a drop of water.
When soft, turn up the heat and pour in a tablespoon of vinegar, let it evaporate for at least a couple of minutes, then reduce the heat and keep cooking for a further 10 minutes.
Now add the liver strips. Cook for about 2 to 3 minutes together with the onions.
Season with a pinch of salt and pepper and serve.