fegato alla Veneziana
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:
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.