This article appeals to me because I am in the midst of writing a trilogy about onions. I follow the progress of an onion farm in Italy in the Third Century to its eventual transformation into an International Food Conglomerate in the present day. Stay tuned and have your forks at the ready.
As it is, my last chapter written centres on a couple making Fegato alla Veneziana - a fancy Liver and Onions. It is one of the too few chapters devoted (nearly) to food and its preparation. It was fun to do and a tasty concoction.
Fegato alla Venziana, finely sliced liver with gently stewed onions, is one of the most classic Venetian dishes, and even those who do not usually like liver enjoy it. The recipe will serve 4.Prep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour, 5 minutes Ingredients:
- 7/8 pound (400 g) liver, ideally veal and ideally from a young animal (beef will work if need be), sliced thinly (2 mm, or about 1/8 inch)
- 7/8 pound onions, peeled and finely sliced
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- A little broth or unsalted bouillon
- Salt and pepper to taste
- 1/3 cup finely minced parsley
- The juice from half a lemon (optional)
Preparation:Heat the oil and butter in a fairly deep skillet, over a low flame, and gently cook the onions, covered, for about 40 minutes; you want to wilt and cook them without coloring them, so be careful not to set the flame too high. Check them occasionally, and should they be drying out add a tablespoon or two of broth.
When the time is up increase the flame to color the onions lightly, and when they are lightly golden raise the flame again and add the liver. Cook quickly, gently mixing and turning the liver slices, for about 3 1/2 minutes. Salt to taste, cook another 30-40 seconds, and turn the fegato alla veneziana out onto a heated serving dish.
Season liberally with freshly grated pepper, dust with the finely chopped parsley, and season, if you like, with lemon juice. Serve at once with a creamy polenta or mashed potatoes.
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'Fictitious Dishes' Captures The Essence Of Classic Books Through Food Photography (PHOTOS)
What did Holden Caulfield's cheese sandwich look like? How would Ishmael have taken his clam chowder? These ideas and more are explored in Dinah Fried's fantastic series of Fictitious Dishes.
"For most of us," she told us, "the experience of reading fiction is without a doubt a sensory one. In this spirit, Fictitious Dishes embraces food as a means of transportation to the fictional worlds of some very delicious novels.
"Each photograph does not represent a meal exactly as it was explained by the author, rather aims to capture the essence of each novel, evoking the setting and atmosphere of the narrative. Whether or not you’ve read the books, these images should provide a little taste of what they’re like."