Now associated with the cuisine of Venice, and the surrounding region, this veal dish is popular throughout the Alpine countries. 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
- Parsley, chopped
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.