Venice Recipes and Curiosities
from the Venetian Cuisine

Figà a la Venessiana

Liver Venetian's Way

Ingredients:

calf´s liver

a lot of white onion fine sliced

salt, pepper

olive oil

Modus Operandi

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...