Liver alla Veneziana

Liver alla Veneziana is a traditional Venetian dish, appreciated for its rich flavor and simple preparation. Here’s how to prepare it:

Ingredients

• 500 g of thinly sliced veal liver
• 3 large white onions, finely sliced
• Extra virgin olive oil as needed
• Butter as needed
• Salt and pepper as needed
• A pinch of chopped parsley
• White wine vinegar (optional)

Preparation

1. In a large pan, heat the oil and a piece of butter.

2. Add the thinly sliced onions and let them soften over low heat, stirring occasionally until they become soft and transparent. If desired, you can add a splash of white wine vinegar towards the end to give a slight acidity.

3. Once the onions are ready, raise them on one side of the pan and add the thinly sliced liver on the other side. Cook for a couple of minutes on each side, until it turns light brown in color. Do not overcook to prevent the liver from becoming hard.

4. Mix the liver with the onions, adjusting for salt and pepper and sprinkling with chopped fresh parsley.

Serve the Liver alla Veneziana immediately with a side of soft polenta or the traditional toasted polenta. It is important to serve the dish warm to best enjoy its creaminess and unique taste.