Method

Depending on the size of the liver, cut each piece in half lengthwise, then slice liver into the very thinnest of slices.  They will be small and fine, essential for this recipe. Onions must also be finely, finely sliced.  That is the key to making a great fegato alla Veneziana.

Heat 4 tablespoons of the olive oil in a large, heavy-bottomed skillet over medium heat. Stir in those finely sliced onions and cook, stirring, until soft and deep golden brown, about 20 minutes. You must stir so as to not burn the onion.  Do not allow to burn or the dish is thrown off.  When cooked, transfer onions with a slotted spoon to a bowl and set aside.

Increase heat to medium-high and add remaining oil. Allow oil to get very hot, but not quite smoking, and stir in live.  Cook in batches to avoid overcrowding the skillet which will steam the meat, rather than saute it.  Stir constantly using a wooden, never metal, spoon, until brown and crispy on the edges, about 3–5 minutes. Season to taste with salt and freshly ground black pepper.  Add reserved onions with their juice. Cook for 2 minutes, stirring constantly to marry the flavors of the liver and onions. Transfer to a heated serving platter.

Add butter to skillet, scraping any bits stuck to bottom of skillet. Remove from heat, and stir in parsley.  It will wilt slightly, but do not cook.  Spoon over liver and onions.

Serves: 4 - 6

Contributor: Simon Collins

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