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Liver, Venetian's Way (Fig a la Venessiana)

Contributor: Lucia Fanton

Fig a la Venessiana

calf’s liver

fine sliced, white onion (a lot) 

olive oil

Wash and chop the liver, cleaning it from any shred of skin or internal gristle. In a pan, wilt the onions in hot oil, until they are soft then add the chopped liver. Add salt and pepper and cook until it is cooked. Do not cook too long or it will become tough. Serve with polenta gialla or yellow maize porridge that is quite firm and cut with the length of thread on the wooden trencher.

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