Venetian suckling veal liver

This recipe comes from the L’Apicio moderno, a recipe book written by Francesco Leonardi in 1790. Casanova was aware of the sublime art of using food and recipes for seduction, and this dish, typical of his city, is not a lessening example of Casanova’s image.

Ingredients

Servings 4

• 1 lb calf liver, cleaned and finely sliced
• 1 lb onion, thinly sliced
• 1 ¾ oz extra virgin olive oil
• white wine to taste
• 1 oz butter
• meat broth to taste
• salt and pepper to taste

Preparation

20 minutes preparation + 15 minutes cooking

In Leonardi’s recipe, once cooked, a handful of chopped parsley was added along with a few tablespoons of the gravy and lots of lemon juice - these last ingredients can be left out of the modern version. Serve the liver with a soft polenta.