Italy
Photo: Jdvillalobos, CC BY 3.0, croppedFegato alla veneziana
/ˈfeːɡato alla venetˈtsjaːna/FAY-gah-toh AH-lah veh-net-SYAH-nah
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- Taste
- SavorySweet
- Made with
- OffalVegetablesCorn
History
Fegato alla veneziana is calf's liver cut into very thin strips and cooked quickly with a large amount of onions that have first been stewed slowly until soft and sweet, finished with parsley and sometimes a splash of vinegar or white wine. Liver and onions are cooked in many countries, but Venice made this version a classic of its cuisine; the sweetness of the onions softens the strong taste of the liver, a method sometimes linked to Roman cooking, which paired liver with sweet figs. In Venice it is served with soft or grilled white polenta, the typical side dish of the Veneto.
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