Fegato alla veneziana

Liver and onions is a dish consisting of slices of liver and bulb onions. The liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards. The liver is often cut in fine slices, but it also may be diced. Liver and onions is widely eaten in the United States, United Kingdom, Canada and in Germany,[citation needed] where it is usually eaten along with boiled or mashed potatoes. Beef or veal liver is common in the US; veal or lamb liver are the usual choices in the UK. In the French traditional recipe the liver is fried with butter and bacon. In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture. In Italian cuisine, the fegato alla veneziana (lit. 'Venice-style liver') recipe includes a dash of red wine or vinegar and the fegato alla romana ('Rome-style liver') a dash of white wine and is cooked in lard.

Source: Wikipedia