Comments on: Fegato alla Veneziana / Venetian Style Calf’s Liver with Onions

By: fried-neurons

fried-neurons — Sun, 27 Jul 2008 20:29:51 +0000

I love calf’s liver with caramelized onions. However, I will only eat it when it’s fresh out of the pan. Once it gets cold, it turns yucky. And it doesn’t take well to reheating…

By: Rob

Rob — Sun, 27 Jul 2008 19:31:54 +0000

Fegato alla Veneziana (or “FigÃ Ã ea Venessiana” in the Venetian dialect) should be cooked already sliced (“a fettine”) with the membrane (“pellicina”) removed.

By: tulip

tulip — Sun, 27 Jul 2008 17:20:23 +0000

I like pate and I love liver steak. Well, I enjoy any liver dish as long as it isnt tough (gives a different texture).

By: natie

natie — Sun, 27 Jul 2008 13:06:04 +0000

philippine-way for me,but with lots of half-cooked onions, on the lemony side…. these days, not too often.

By: taliac

taliac — Sun, 27 Jul 2008 12:32:31 +0000

hey marketman!

it’s my first comment on your website though i’ve been coming here for months and months. personally, i LOVE liver. i don’t know what it is about it, but while others seem repulsed by the thought of it, i find the experience of eating liver famazing. i cook liver often but i have never tried this recipe… i will soon though!!

maybe i can give you some recipes to help you get over that whole ‘not liking liver’ thing.
hahahahahaha. :D