There are many recipes, varying only slightly, for fegato -- some with a touch of aceto (vinegar) -- not here. Marcella's does not have wine, but we like it with. This simple recipe is adapted from that huge compendium, La Cucina, The Regional Cooking of Italy
- four tablespoons olive oil
- four tablespoons butter
- one-half cup beef or veal broth
- one pound of onions, thinly sliced
- one pound of calves liver, cut thin and then thinly sliced
- two tablespoons white wine
- salt and pepper
In a saute pan, heat the olive oil, butter and broth. Add the onions, and cook over a low heat, stirring occasionally until very translucent, but not colored. Remove the onions. This could be a half hour.
Add a touch more olive oil if needed. Turn heat up. Add the liver and do a quick stir. The liver, depending on its thinness, should be done in just a few seconds. Add the onions back, add the wine, salt and pepper, stir and serve. Serve ideally over a soft polenta.
A simple variation: at the last step add a tablespoon of lemon juice and a tablespoon of chopped parsley.