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Fegato alla Veneziana

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Fegato alla Veneziana is a traditional dish. Its main ingredients are slices of liver (usually pork or beef) and onions. The liver and the onions are usually fried or cooked together, but sometimes they may be fried separated and mixed together afterwards. The liver is often cut in fine slices, but it may also be diced.

In Italian cuisine, the fegato alla Veneziana recipe includes a dash of red wine or vinegar and the fegato alla Romana a dash of white wine and is cooked in lard. In the French traditional recipe the liver is fried with butter and lard. In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture. In the USA, liver and onions as a dish once enjoyed widespread popularity and could usually be found at family diners and American home-style restaurants. This meal is currently more common to the cuisines of the southern and upper mid-western style foods.

Liver and onions is still widely popular in Latin America, where it is often eaten along with tortillas or rice.

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References

Fegato alla Veneziana, wikipedia.org

Liver and Onion Venetian Style, www.annamariavolpi.com

Fegato alla Veneziana Recipe, www.nibbledish.com