Fegato alla Veneziana (Venetian-Style Calf ’s Liver)

Figà a la ​v​enexiana ​(to use the ​Venetian rather than the ​Italian ​name) — liver and onions sparked with lemon, wine, or vinegar — is a quickly made dish. The only danger is that the liver will be overcooked: dry and tough. To protect against that, the onions are cooked first and the liver goes on top. The onions also help to counteract any dryness …