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Preparation:
This dish is as famous throughout the world as it is easy to prepare. Venetians correct the rather bitter aftertaste of the liver by adding a sweetening ingredient: the onions. A very old custom, if it is true that the Romans prepared it ficatum that is with figs, from which comes the very name of 'fegato'.
- Cut half a kilo of calves' liver into thin, not very long strips.
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- Finely slice two large onions, cover and cook slowly in oil and butter until golden.
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- Remove from heat and leave to cool slightly.
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- Add the liver and replace on the fire add the Vinegar
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- After two or three minutes, stir and leave to cook for another couple of minutes.
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- Can be served with rice of seasonal vegetables
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Add salt to taste |
