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La Cucina Veneziana by Guiseppe Maffioli dates this dish back to the Romans, then goes on to say that there are so many versions that he will give all of them - most are minor ... http://www.e-rcps.com/pasta/main/meat/lvr_clf_ven.shtml
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Farfalle: bow-tie pasta Fegato: liver Fegato alla veneziana: calf’s liver sautéed with onions Fichi: figs Finocchio: fennel http://www.gayot.com/restaurants/menusavvy_italian.html
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- DITALI CON ANATRA E FEGATO DI ANATRA
1/4: Cup: Olive oil - Extra virgin: 2 : Duck legs: 2 : Duck thighs: 1/4: Tsp. Pepperoncini flakes: 2: Cups: Chicken stock: 1/2 : Lb. Pasta - Ditali or other short pasta http://www.theartisan.net/Ditali_With_Duck.htm
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