Fegato di Vitello ITALY veal liver in onion sauce
Associated with the cuisine of Venice, yet popular throughout the eastern alpine regions. Thought to have been brought back from northern Europe by the Romans, a plausible scenario.
900 g veal liver, sliced thin
900 g onions, sliced thin
300 ml chicken jelly stock
100 ml olive oil
45 g butter
30 ml wine
Sauté onions in half the oil over a low heat covered until they are soft, about 30 minutes. In a separate pan pour remaining oil and fry the liver in two batches, about five minutes each time. Meanwhile add the stock to onions and reduce while the liver is being fried. Add the liver with seasonings in the pan, and cook for two minutes stirring constantly. Transfer to a serving plate. Deglaze the liver pan with the butter and wine, pour over the liver and onions, garnish with parsley. Serve with polenta.