Well known Melbourne restaurateur Caterina Borsato from Caterina’s Cucina e Bar is joined by chef Nicola, visiting from Padova, who showcases some original recipes, in this segment from her Channel 31 cooking series (aired on 16 June 2012).
[Music] now we are going to do 11 asana negative 11 into a meaning Venetian liver we and Vega 2 is the Italian word but of course in many would I say oh because we have different word for what for big and small yeah yeah that Fagor though yeah a big one well that’s Bennett 800 I understanding this you know big adeney that’s more yeah they substitute the tea with the day believe it or not so it’s a yeah sad isn’t it everything’s kind of Dalek the Veneto all right so tell me the first stages of this dish yeah no we need onion yeah this brown onions yes brown onion mm-hmm we need to cut and a la Venus Gianna so a lividity on always means with onions yeah it’s very thing I’m very nice yes yes yes I’ll be your I’ll be your apprentice I’m a good apprentice yes very finely sliced and the point about that is is that our guests during the cooking process it will disintegrate and won’t take so long to cook yeah we have to cook with a very very low fire yes yes oil and butter don’t have to go crispy no but very soft soft and sweet really caramelized so that will obviously flavor the liver yeah our viewers at home attempting this do it nice and slowly as Nicola is you can see doesn’t matter how long it takes to you but want to attend a very very fine slice of this white onion and very soon we’re both going to start crying because I can feel it okay okay so Nicola we cut the slice then we don’t chop them up fun always leave a nice long now it’s like yeah is very good that you find a big piece of phony on okay but softer okay okay yeah you have to find beautiful yeah alright benissa mist so you’re going to leave these in small pieces because we cook very fast okay and for a couple of second okay yeah just for a little bit yeah it’s just so you actually cut so I have the oil in the side a little bit so we let the liver stay nice and pink you can even do this for a snack rather than even having as a meal you could do this and put it on crostini bread could yeah Arion well for our viewers at home just to remind you that the principle cooking fat in the northern part of Italy usually of course is butter and these days they team it with the oil 50/50 as my mother used to do it in the old day these to use a lot more butter were hosting the southern part of Italy they always use oil on its own but I guess the butter gives it a creaminess and nuttiness and you know it I don’t know really just changed the texture of the dish we don’t want to be talking about cholesterol doing we don’t carry much this one because yeah you need yeah yeah what what he’s saying is that the butter certainly enhances the flavor of certain dishes alright so off we go it’s on beautiful now as the caller has said the most important part of this dish is to cook the onions very very slow on a low flame very low fly okay what’s the next step Lyra okay Samia is a beautifully caramelized there you don’t want to burn the body seasonal liver there go doc cuz I would say as you can see it’s just a really quick cookie he wants it to remain in the party it’s pretty quick to do and we let the ingredients speak of themselves now as the coldest doing this I must remind our viewers at home that there are various variations of this that the men need to do because I know that my mother always adds sage because choosing not to do this and also sometimes in Venice they have a sweet supper the good morning which is a lemon squeeze so you know depending on where you go maybe the same quantities I am the ratio of onions to liver should be the same literally of course in the Veneto region you know the paper is left over from the trading partners of Venice from the from the yes and now chopped parsley but similar trick that more to Fino a more to lots of attacks yes let’s image one of those hoops that’s used a lot in there’s no bell look at that dish simplistic okay Wow bit of toast oh it’s as simple as that like this when you’re doing things like this as you said it’s gradients all speak to themselves because you can taste the liver you can still taste the onions the buzzers gives it that lovely nutty flavor yeah it’s a very sweet dish yes yes and we have the pepper that you get so excited again for me I love it it’s Jana [Music] [Music] [Applause] you [Music]