Venetian Liver is a unique and unmissable dish that represents, beyond Venice and its province, the entire Veneto. Its gastronomic tradition is recognized all over the world and has always been combined with numerous typical recipes.
Its unmistakable and particular flavor goes very well with the aroma of the onion, creating a truly unique harmony. The origins of this dish date back to the Roman times who used to prepare the liver with figs to cover the slightly strong smell; over time, however, the Venetians replaced figs with onions, a product widely used and used in the lagoon, thus creating one of the most popular dishes in the area.
In a saucepan, heat a little oil to gently fry the finely chopped onion previously, then add ½ glass of water and a tablespoon of vinegar, being careful not to burn everything. Leave to rest with the lid on for a few minutes and stir occasionally.
Then wash, prepare and insert the liver into the pan, blending with ½ glass of white wine, after salting and peppering. The liver must be turned a few times and, when the liquid has thickened, served with a spoonful of the sauce that has been created.
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