Fegato alla Veneziana

Liver, Venetian's Way (Fegato alla Veneziana)

Contributor: Lucia Fanton

Ingredients
calf’s liver
fine sliced, white onion (a lot)
salt
pepper
olive oil

Method
Carefully wash and chop the liver, removing any skin or internal cartilage. 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 for too long or it will become rich to digest. Serve with polenta gialla or yellow maize porridge that is quite firm and cut with the length of thread on the wooden trencher.