Give the onions time to soften before adding the liver. Slice the liver thinly and evenly, then cook it quickly and serve straight from the pan: prolonged cooking makes it firm.
Fegato alla veneziana
Prep 15 min · Cook 30 min · Serves 4 · Difficulty Easy
Method
Peel and thinly slice the onions. Remove any remaining membrane from the liver and cut it into even strips about 5 mm thick. Pat dry.Peel and thinly slice the onions. Remove any remaining membrane from the liver and cut it into even strips about ¼ in thick. Pat dry.
Warm the olive oil in a wide skillet over medium-low heat. Add the onions and a pinch of salt. Cook for about 25 minutes, stirring often, until very soft and lightly golden. Add the water a little at a time only if needed to prevent sticking; let it evaporate.Warm the olive oil in a wide skillet over medium-low heat. Add the onions and a pinch of salt. Cook for about 25 minutes, stirring often, until very soft and lightly golden. Add the water a little at a time only if needed to prevent sticking; let it evaporate.
Raise the heat and add the liver, spreading it across the pan. Cook for about 4 minutes, turning the strips so they cook evenly. They should lose their raw appearance while remaining tender.Raise the heat and add the liver, spreading it across the pan. Cook for about 4 minutes, turning the strips so they cook evenly. They should lose their raw appearance while remaining tender.
Add the vinegar and let it bubble for about 1 minute, scraping up the flavorful juices. Take the pan off the heat and stir in the butter.Add the vinegar and let it bubble for about 1 minute, scraping up the flavorful juices. Take the pan off the heat and stir in the butter.
Taste, adjust the salt and pepper, and serve immediately with the soft onions and pan juices.Taste, adjust the salt and pepper, and serve immediately with the soft onions and pan juices.
