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This dish is as famous throughout the world as it is easy to prepare. Venetians correct the rather bitter aftertaste of the liver by adding a sweetening ingredient: the onions. A very old custom, if it is true that the Romans prepared it ficatum, that is with figs, from which comes the very name of "fegato".
Cut half a kilo of calves' liver into thin, not very long strips. Finely slice two large onions, cover and cook slowly in oil and butter until golden. Remove from heat and leave to cool slightly. Add the liver and replace on the fire. After two or three minutes, stir and leave to cook for another couple of minutes.
Add salt to taste. Serve the liver with slices of grilled polenta.