Fegato alla Veneziana
This classic Venetian dish features tender calf's liver quickly cooked with caramelized onions. It's a simple yet flavorful meal, traditionally served with polenta or crusty bread. The key is to not overcook the liver, ensuring it remains juicy and delicate.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 302 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gcalf's liver, sliced thinly
- 2 pcsyellow onion, thinly sliced
- 2 tbspolive oil
- 2 tbspbutter
- 1 tbspwhite wine vinegar
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
Equipment
large skillet · knife
The method
Step by step
- 1
Heat the olive oil and butter in a large skillet over medium-low heat.
About 1 min
- 2
Add the yellow onion to the skillet and cook slowly, stirring occasionally, until very soft and caramelized, about 10-12 minutes.
About 12 min
Cook’s note: Do not rush this step; the sweetness of the onions is crucial for the dish's flavor.
- 3
Increase the heat to medium-high and add the calf's liver to the skillet with the onions.
- 4
Sear the liver for 1-2 minutes per side until it's just browned but still slightly pink in the center.
About 3 min
Cook’s note: Overcooked liver becomes tough and dry, so cook it quickly.
- 5
Pour in the white wine vinegar and stir to deglaze the pan, scraping up any browned bits from the bottom.
About 1 min
- 6
Season generously with salt and black pepper.
- 7
Remove from heat immediately. Garnish with fresh parsley and serve hot.
Per serving
Nutrition
- Calories
- 302kcal
- Protein
- 25.8g
- Carbs
- 11.9g
- Fat
- 17.5g
- Fibre
- 1.1g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Fegato alla Veneziana in an airtight container in the refrigerator.
Gently reheat in a skillet over low heat until just warmed through, being careful not to overcook the liver.
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