Calf liver
Calf liver cooks quickly. In fegato alla veneziana, thin pieces are briefly seared with soft, sweet onions.
- The cut
- Liver is an organ meat; calf liver is distinct from chicken liver and from veal muscle cuts.
- Venetian pairing
- Fegato alla veneziana combines calf or young-beef liver with onions.
- Texture
- Thin slices cook quickly, so add them after the onions have softened.
Slice thin and cook quickly
Remove the thin outer membrane and cut the liver into thin slices or strips. Soften finely sliced onions in a pan first; add the liver over lively heat and cook it quickly, then serve at once.
With softened onions
Serve the liver as soon as it is cooked, with the onions from the pan. A little wine vinegar is an optional sweet-sour accent in the Venetian preparation.
Name the animal and cut
Ask for calf liver specifically and tell the butcher whether you need thin slices or strips. If buying a packaged cut, check the product name so it is not confused with other liver or veal cuts.
