Fegato alla Veneziana from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Name: Fegato alla Veneziana from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Ingredients: 3 grams (1 tablespoon) chopped fresh Italian parsley; Chicken or vegetable stock or water, as needed; Coarse salt and freshly ground black pepper; 35 grams (¼ cup plus 1 teaspoon) all-purpose flour; 45 milliliters (3 tablespoons) olive, grapeseed, or canola oil; 1 tablespoon capers, preferably salt-packed, rinsed and drained (optional); Milk, for soaking, as needed; 20 milliliters (1¾ tablespoons) white wine vinegar; 200 grams (7 ounces) calf’s liver, cleaned, membrane peeled; 200 grams (7 ounces) red onion, cut in half through the equator and sliced thin (¾ cup); 5 fresh bay leaves

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An overnight soak in milk cleans the liver of blood while it softens the taste and smell. In this classic Venetian presentation, liver slices are cut into small

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Ingredients

3 grams (1 tablespoon) chopped fresh Italian parsley
Chicken or vegetable stock or water, as needed
Coarse salt and freshly ground black pepper
35 grams (¼ cup plus 1 teaspoon) all-purpose flour
45 milliliters (3 tablespoons) olive, grapeseed, or canola oil
1 tablespoon capers, preferably salt-packed, rinsed and drained (optional)
Milk, for soaking, as needed
20 milliliters (1¾ tablespoons) white wine vinegar
200 grams (7 ounces) calf’s liver, cleaned, membrane peeled
200 grams (7 ounces) red onion, cut in half through the equator and sliced thin (¾ cup)
5 fresh bay leaves