"My nonna Rosa used to make this for me all the time when I was a little boy because it has protein and gives you a lot of, how you say it, ah si, energy!" says Gian Petro Ferro of his Fegato Alla Venezia, or calf's liver, recipe.
The chef, born in Bergamo, got his start helping open the renowned La Champagneria in Milan. He moved to the States and had a successful career in some of New York City's best-known Italian restaurant kitchens, ending with Macchiavielli last year. A chance meeting led him to take over the long-running Ristorante Bergamo in the up-and-coming South Carolina city of Greenville, where he is wowing diners with modern Italian cuisine and traditional dishes like this one.
Fegato alla Veneziana
Serves one
Ingredients:
8 oz of calf’s liver, trimmed and cut into pieces
2 tablespoons of extra virgin olive oil
2-3 tablespoons of butter
1 medium sweet onions, thinly sliced
½ cup white wine
1 tablespoon of white wine vinegar
1 tablespoon chopped Italian parsley
Salt & pepper
Method:
In a skillet heat the oil & 2 tablespoons of butter, then add the onions
Add the liver, sauté quickly – do not overcook
Add the white wine to deglaze the pan, along with another tablespoon of butter
Sprinkle with parsley
Serve over polenta