The liver Venetian (Venetian Figa Venessiana AEA ) is one of the most popular dishes of the city of Venice, and also the region. It is also recognized worldwide for its unique flavor that combines the strong taste of the liver to the sweetness of the onions. The liver is a very popular product throughout the region, used to make many dishes.
The origins of this recipe back to the time of the Romans, who cooked the liver with figs, to cover its strong smell. Over time, the Venetians have replaced figs onions.
Today, the original recipe is made with pork liver or veal (trickier) and white onion Chioggia produced in the region.
Ingredients for 4 people
- Veal Liver – 500 g
- Onions – 2 white
- Butter – 25 g
- Extra virgin olive oil
- Wine vinegar – 2 tablespoons
Preparation of the liver at the Venetian
Start by cutting the onions into strips and slice as thinly as possible liver. Heat olive oil and butter in a skillet; add the onions and let them melt over low heat for about fifteen minutes. Then, add the vinegar, two bay leaves and calf liver.
Increase the flame and cook the liver by making brown on all sides, for 5 minutes. Once cooked, add salt and pepper and sprinkle with parsley. Serve immediately.
The preparation of this recipe is very simple, but the liver cooking is the key to a successful dish. It should not be dry, and stay soft and fondant.
You can replace the vinegar with lemon or white wine. The liver Venetian can be acompagné by polenta and served with lemon wedges.