Main Course

Fegato alla Veneziana

Name: Fegato alla Veneziana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 порции
Cuisine: italian
Ingredients: 500 g calf's liver sliced thinly; 2 бр. yellow onion thinly sliced; 2 с.л. olive oil; 2 с.л. butter; 1 с.л. white wine vinegar; 2 с.л. fresh parsley chopped; 1 щипка salt; 1 щипка black pepper freshly ground

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.

Оригинална рецепта от Forkin

Общо време: 30 мин
Порции: 4
Трудност: Средна
На порция: 302 kcal

Без глутен

Информация за алергени: може да съдържа мляко и сулфити. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

500 gcalf's liver, sliced thinly
2 бр.yellow onion, thinly sliced
2 с.л.olive oil
2 с.л.butter
1 с.л.white wine vinegar
1 щипкаsalt
1 щипкаblack pepper, freshly ground

garnish

2 с.л.fresh parsley, chopped

Оборудване

large skillet · knife

Начин на приготвяне

Стъпка по стъпка

1
Heat the olive oil and butter in a large skillet over medium-low heat.
Около 1 мин
2
Add the yellow onion to the skillet and cook slowly, stirring occasionally, until very soft and caramelized, about 10-12 minutes.
Около 12 мин
Бележка на готвача: 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.
Около 3 мин
Бележка на готвача: 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.
Около 1 мин
6
Season generously with salt and black pepper.
7
Remove from heat immediately. Garnish with fresh parsley and serve hot.

На порция

Хранителни стойности

79%Оценка

Калории: 302kcal
Белтъчини: 25,8g
Въглехидрати: 11,9g
Мазнини: 17,5g
Фибри: 1,1g
Захари: 2,6g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store any leftover Fegato alla Veneziana in an airtight container in the refrigerator.

Претопляне

Gently reheat in a skillet over low heat until just warmed through, being careful not to overcook the liver.