|Map of Italy|
Courtesy of Wikipedia
Fegato alla Veneta means calf's liver Venecian style. It is quick and easy. All it takes is calf's liver and onions.
The "Veneto"is one of the twenty regions of Italy, in the north east of this beautiful country. They have a very distinctive accent when they speak. The capital is, of course, Venezia!!
Our lovely Venice....Oh how romantic, during winter without all those tourists around...so beautifully sad.....Piazza San Marco and the Basilica, the little narrow streets with little bridges across the canals....Ponte dei Sospiri (Bridge of Sighs) .....the movie Anonimo Veneziano (1970) in Milan...41 years ago.... memories.
You will need:
- 1 kg of fresh calf's liver cut in strips, washed well under cold water and dipped in milk with oregano for at least two hours as per my photo
- 5 big onions thinly sliced in rings and shredded.
- Milk to dip in the calf's liver.
- 2 Tbsp. oregano.
- 50 gms. of butter.
- 1 Tbsp. olive oil.
- Salt and black pepper.
- Melt butter with the oil in a deep sauce pan over high heat.
- Add onion rings and stir fry on high heat till they are soft but still "al dente". Not brown.
- Drain, throw away milk, wash again under running water, strain, then add to softened onions and still on high fire cook just until the calf's liver is cooked. Do not overcook lest it hardens.
- Season with salt and pepper and serve with rice.