Fegato alla veneziana (Liver and Onions)


Ancient Romans had a passion for entrails, both for their taste and for the magical powers attributed to each organ. Livers were a special delicacy, their strong aroma notwithstanding: to cover it they used figs, and the recipe survived for centuries throughout history. The first to change it were the Venetians, who for climate reasons couldn’t access figs as easily. Their solution was to substitute them with something with an even stronger smell, such as onions. So the fegato alla veneziana (lit. ‘liver prepared in the Venetian style’) was born, and to this day it remains a classic Italian dish.




- 50g olive oil

- 500g veal liver

- 2 white onions

- 15g sage

- 15g butter

- 10g vinegar

- Salt

- Pepper




Wash and finely chop the sage leaves. Peel and slice the onions, then cook them for five minutes in a pan where you previously warmed the oil and butter. Don’t let the onions get golden: to prevent this, add a little water – of course making sure the oil is not frying, or you’ll get splattered with burning oil. After the first five minutes, add the sage and vinegar and keep cooking for five more minutes. Slice the liver, wash the slices under abundant cold flowing water, dry them between two paper towels, then put them in the pan with the previous ingredients. Cook for two minutes and a half, turn them over, keep cooking for 2.5 more minutes and you are done. Add salt, pepper and serve it sizzling hot.