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

By: Marketman

Marketman — Sun, 27 Jul 2008 01:11:44 +0000

Ahhhh….. some of the connoisseurs have weighed in on this dish… clearly this is a favorite of those who know how to enjoy their food… first Chrisb, with terrific tips on how to enjoy this even more… and yes, small doses may be the way to go and I love the idea of BACON or guanciale with this! And the hot and cold, sweet and salty all makes sense! sister, who I know is a huge fegato fan. I also like the liver a la Tagalog style or what sounds like bistek but made with liver instead! marghi, who knows Italian food so well and can eat just about anything, professes her love for this simple dish, APM, who I know must SAVOR his food is coaxed out for a comment and Artisan who spends a lot of time in the kitchen/bakery chimes in as well. Isn’t it funny how some dishes just strike a chord? :)

By: Artisan Chocolatier

Artisan Chocolatier — Sat, 26 Jul 2008 23:57:53 +0000

Picture Perfect!!! I love eating Fegato ala Veneziana (make mine medium rare too) with lots of onions and rice!

But its a good thing it happens only one’s in a blue moon, unless I want to be immobile from joint pain.

By: Ellen

Ellen — Sat, 26 Jul 2008 22:36:17 +0000

i love liver but it has to be marinated in soy sauce, calamansi, garlic and salt and pepper…much like a filipino bistek. i then add the onion until it caramelises..yummy!

By: Fran Magbual

Fran Magbual — Sat, 26 Jul 2008 21:34:38 +0000

I love liver, especially with caramelized onions like this. I’ve been known to gross out fellow diners by ordering liver at dinner. :-)

By: Mitch

Mitch — Sat, 26 Jul 2008 21:13:03 +0000

MMMMMM, I love liver, esp. prepared in this way!! I will always order this if it is on the menu. At one of my neighborhood restaurants, they prepare the liver in a similar way (i.e., with a balsamic vinegar based sauce), but with sauteed apples, frizzled onions, and a rasher of crisp bacon all piled on top. I applaud you for giving liver another chance and for making this dish, which is clearly not one of your favorites, look so delicious.