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.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 30 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
- لكل حصة
- 302 kcal
معلومات مسببات الحساسية: قد تحتوي على حليب وكبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 500 gcalf's liver, sliced thinly
- 2 قطعةyellow onion, thinly sliced
- 2 ملعقة كبيرةolive oil
- 2 ملعقة كبيرةbutter
- 1 ملعقة كبيرةwhite wine vinegar
- 1 رشةsalt
- 1 رشةblack pepper, freshly ground
garnish
- 2 ملعقة كبيرةfresh parsley, chopped
الأدوات
large skillet · knife
طريقة التحضير
خطوة بخطوة
- 1
Heat the olive oil and butter in a large skillet over medium-low heat.
حوالي 1 د
- 2
Add the yellow onion to the skillet and cook slowly, stirring occasionally, until very soft and caramelized, about 10-12 minutes.
حوالي 12 د
ملاحظة الطاهي: 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.
حوالي 3 د
ملاحظة الطاهي: 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.
حوالي 1 د
- 6
Season generously with salt and black pepper.
- 7
Remove from heat immediately. Garnish with fresh parsley and serve hot.
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 302kcal
- البروتين
- 25.8g
- الكربوهيدرات
- 11.9g
- الدهون
- 17.5g
- الألياف
- 1.1g
- السكر
- 2.6g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
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.