Fegato alla Veneziana

Name: Fegato alla Veneziana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600 g calf's liver, thinly sliced; 700 g white onions, thinly sliced; 3 tbsp olive oil; 40 g butter; 80 ml dry white wine; 1 handful parsley; 500 g warm polenta for serving; 1 tsp salt and pepper

Veneto · secondo · serves 4 · 40 min total · easy

Venice's signature secondo — sliver-thin liver and a mountain of sweet onions over polenta. Hippocrates said onions sweetened liver; the Venetians proved it.

Ingredients

600 g calf's liver, thinly sliced
700 g white onions, thinly sliced
3 tbsp olive oil
40 g butter
80 ml dry white wine
1 handful parsley
500 g warm polenta for serving
1 tsp salt and pepper

Method

Sweat sliced onions in olive oil on the lowest heat for 30 minutes — sweet and very soft, never browned.
Push onions aside. Raise heat. Add liver in a single layer, sear 60 seconds a side — pink in the centre.
Pour in wine, let it cook off. Off heat, fold liver and onions together.
Whisk in cold butter to silken the sauce. Salt, pepper.
Plate on a soft bed of warm polenta. Parsley over.

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