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Fegato di Vitello alla Veneziana (Veal Liver)

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 450g veal liver, thinly sliced
450g sliced onions
4 tsp butter
4 tsp vegetable oil

salt and pepper to taste
1 tbsp fresh Italian parsley, chopped
Fresh lemon wedges
500ml milk / a few drops of vinegar

N.B. Items in bold are available from all MF outlets.

Soak the liver slices in cold water with a few drops of vinegar, or alternatively, milk, for about an hour before cooking.

In a heavy frying pan, heat the butter and oil and add the onions. Cook the onions until just golden, stirring occasionally.

When the onions are soft, add the slices of liver and fry quickly - the time depends on how thick the slices are and your personal taste - well cooked thick slices can take up to two minutes on a side.

Season with salt and pepper, sprinkle with parsley, and serve on a heated serving platter, with lemon quarters for those who like a squeeze of lemon.

Tradition recommends serving the dish with polenta, as it would be served in Venice.

 

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