CLASSIC pasta fegato alla Veneziana

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This is Trattoria alla Madonna, just off the Rialto in Venice. I associate it always with my favorite lunch in Venice at this restaurant (and probably at this table): spaghetti al vongole and fegato alla Veneziana. Here is that great fegato recipe:

Ingredients:

  • four tablespoons olive oil
  • four tablespoons butter
  • one-half cup veal or beef broth
  • one pound of onions thinly sliced
  • one pound of calves liver, cut thin and thinly sliced
  • two tablespoons white wine
  • salt and pepper

In a saute pan heat the olive oil, butter and broth. Add the onions and cook over a low heat, stirring occasionally until very translucent, but not colored. This could take half an hour. They key is to cook the onions very slowly. Remove the onions.

Add a touch more olive oil if needed. Turn heat up. Add the liver and just in a few seconds turn over. Again just a few seconds. Add the onions back, add the wine, salt and pepper. Stir around and then serve. Ideally over soft polenta.

A simple variation: at the last step add a tablespoon of lemon juice and a tablespoon of chopped parsley. 


 

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