Calf's Liver Venetian Style
This is from Italy The Beautiful Cookbook, Authentic Recipes from the Regions of Italy, by Lorenza de´ Medici, 1988. In Italian the recipe is called Fegato Di Vitello Alla Veneziana.
To quote the author:
It is essential for the success of this famous dish that the liver be tender and that it be cooked very briefly over very high heat, so that it doesn't become hard and dry. It is best to cook the onions separately and to add them at the last moment.
- 800 gms Calf's liver
- 400 gms of onions, thinly sliced
- 3 tablespoons (60 gms) butter
- ½ (125 mls) cup dry white wine
- salt and freshly ground black pepper
Slice the liver very thinly and cut into medium pieces. Say about 1cm x 1cm x 5cm. Fry the onion in half the butter in a skillet until golden. Add the wine and salt and pepper, cover and braise the onions until tender over low heat. Remove onions and keep warm. Melt the rest of the butter in the skillet, add the liver and sauté over high heat until just cooked through. Add salt to taste, then mix in the onions. Serve immediately, garnished with chopped flat-leaf parsley if desired.
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