A bit of a departure here, into the realm of food.
For many years now, I’ve been trying to make the perfect fegato alla Veneziana, otherwise known as liver and onions. From Venice.
I do realise that I may not get out as often as I should and some people might even regard a dream of making the perfect fegato alla Veneziana as a fairly low ambition in the cosmic scheme of things. But I am of the firm belief that, if there’s a God, which there isn’t, he would very much enjoy a plate of liver and onions, if he were capable of eating it, which he isn’t because he doesn’t exist.
Be that as it may, I have to say now that I have finally perfected this dish, and I would like to share it with you. The recipe, of course, not the dish.
Now there is a lot of controversy regarding th...Read More