Villa Mocenigo

700 g claves’ liver
700 g white onions
milk or vinegar
parsley
butter
extra-virgin olive oil
salt
Cut the liver into strips and leave it to marinate in the milk (or in vinegar and water) for at least an hour.
Slice the onions finely and sauté them very slowly in butter and oil. Drain the liver strips and add them to the onions and cook them over a very high heat.
Season with salt towards the end of cooking, sprinkle with chopped parsley, and serve.

1 “cotechino” (spiced pork sausage) of about 1 kg

Before cooking, pierce the cotechino with a fork or a toothpick, then wrap it up in cheesecloth, tying it at both ends and all along its length.
Fill a large pot with cold water and immerse the sausage. Bring it to the boil, then lower the flame and leave it to simmer for about 3 hours. Test it every so often with a fork to see if it is cooked, and when it is, turn off the heat and leave the sausage in the water for another 10 minutes. Remove from the pot, cut fairly thick slices, and serve it steaming hot. It goes well with potato puree, spinach cooked in butter with parmesan cheese, and with boiled lentils or beans.

1 rabbit (1 kg or over)
1 onion 3 cloves garlic
some black, stoned olives
1 glass of with wine
rosemary
a pinch of oregano
some spoonfuls of stock
½ glass extra-virgin olive oil
salt
pepper

Wash the rabbit, chop it into pieces and sauté in extra-virgin olive oil together with the chopped onion, the whole cloves of garlic, the rosemary and a pinch of oregano. When the meat is browned, season with salt and pepper and pour over the white wine. When this has evaporated, add a few spoonfuls of stock, cover the saucepan and cook slowly. Turn over the pieces of meat every so often, adding extra stock if required. Just before removing from the heat, add a handful of black, stoned olive. Mix well and serve.