Calf's Liver Venetian Style

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

When my son was about 4 years old, we were driving down the road. I took
a drink of my coffee, and the lid came off and spilled all over me. I
mumbled a little bit, and pulled over to wipe up the mess, at which time
my son rolled his eyes, shook his finger at me, and said, "That is
exactly why you are NOT supposed to drink and drive!"

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             TODAY'S RECIPE
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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.
Received on Wed Apr 15 18:28:46 2009