I am that rare person who loves liver. When I was growing up, this made my mother very happy because she loved it, too. The two of us often happily chowed down on pan-fried liver with sauteed onions while my father and sister wrinkled their noses at us.
Despite my fondness for offal, I rarely eat liver now that my mother is gone. I've never mastered the art of preparing it properly. Very few American restaurants offer it on their menus. We seem to have become a nation of buffalo wings. Last week, I almost wept with joy when I learned that fegato -- calf's liver with onions -- is a classic, and affordable, Venetian osteria and trattoria menu staple.
In Fegato alla Veneziana, thinly sliced calf's liver (which is more tender and milder tasting than beef liver) is pan fried, and served with slow-cooked sliced onions and a sauce of pan drippings deglazed with red wine or beef broth and a splash of balsamic vinegar. It is usally served with polenta, the preferred carb of the Veneto region.
Fegato alla Veneziana
Pan-frying the liver tends to overcook and toughen the tender liver in the blink of an eye if you're not careful. This recipe is adapted from Mario Batali. It's really easy.
4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
5-8 onions, very thinly sliced *
Salt
1 pound calves liver, thinly sliced
1/3 cup red wine or beef broth
A few drops of balsamic vinegar
Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft but not colored for about 1 hour.
Salt the onions and remove them to a warm platter. Add liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the liver over the onions and keep warm.
Add wine or broth the pan and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add the remaining tablespoon of butter and pour it over the liver and onions. Drizzle with vinegar and serve immediately along side cooked or grilled polenta. Also good over rice or mashed potatoes.
* NOTE: The original recipe calls for 8 onions; I find this many onions imparts a very sweet taste to the dish so I use fewer onions, but some people prefer it sweet. Go with whatever floats your boat.
Fegato alla Veneziana
Pan-frying the liver tends to overcook and toughen the tender liver in the blink of an eye if you're not careful. This recipe is adapted from Mario Batali. It's really easy.
4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
5-8 onions, very thinly sliced *
Salt
1 pound calves liver, thinly sliced
1/3 cup red wine or beef broth
A few drops of balsamic vinegar
Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft but not colored for about 1 hour.
Salt the onions and remove them to a warm platter. Add liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the liver over the onions and keep warm.
Add wine or broth the pan and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add the remaining tablespoon of butter and pour it over the liver and onions. Drizzle with vinegar and serve immediately along side cooked or grilled polenta. Also good over rice or mashed potatoes.
* NOTE: The original recipe calls for 8 onions; I find this many onions imparts a very sweet taste to the dish so I use fewer onions, but some people prefer it sweet. Go with whatever floats your boat.
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