Subject: Calf's Liver Venetian Style
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 25 2000 - 03:33:58 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Sandi for this true food funny:
I was working as a secretary at my church and you see a variety of
people coming in needing help. This day someone needed to find a home
for a dog. We didn't have any food so I called my sister to bring
some dog food down until we found a home for him. We were lucky and
found someone pretty fast to take him in and after he left I had left
the plate of dog food on my desk. Since people frequently brought
stuff in for us to eat the pastor came walking in and grabbed a piece
of the dog food and started munching before I could say anything. I'm
not sure about the look on mine but the look on his face was
priceless. I guess dog food doesn't taste so good...sorry
Nell...probably the reason she likes bread!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I actually first sampled this dish in Venice, where it was on the menu
of a small inexpensive restaurant I stumbled upon. When I got home to
the USA I sought out a cookbook containing the recipe, and it
described the dish as one that even people who don't like liver will
enjoy. I can't vouch for that since I like liver, but you might try
it on any "liver-haters" in your house.
Calf's Liver Venetian Style (Fegato alla Veneziana)
2 lbs (1 Kg) calf's liver, very thinly sliced
4 Tbs (60 ml) olive oil
2 large onions, very thinly sliced
Salt and freshly ground pepper to taste
Trim the liver of any membranes and veins. Cut into match stick size
pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long. Heat the
oil in a large skillet over moderate heat and saute the onions for 20
to 25 minutes, until limp and slightly browned. Remove the onions to
a plate, leaving as much oil in the skillet as possible. Turn the
heat to high and saute the liver for 3 to 4 minutes, just until it
loses its pink color. Add the onions and season with salt and pepper.
Serve immediately. Serves 4 to 6.
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