Venice Recipes and Curiosities from the Venetian Cuisine
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Thanks to the forum "Gastronomia e Ricette". This recipe collected by Lucia Fanton
FigÓ a la Venessiana
Liver Venetian's Way
a lot of white onion fine sliced
Wilt the onions in hot oil, until they are soft.
In the main time, wash and cut into chop-slices the liver, cleaning it from any shred of skin or internal gristle. Add it to the onions with salt and pepper until it is cooked. Do not cook too long or it will become tough.
Serve the Fegato alla Veneziana with quite firm polenta gialla (yellow maize porridge), to be cutted with the length of thread on the wooden trencher...