Main Course

Fegato alla Veneziana

Name: Fegato alla Veneziana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 racions
Cuisine: italian
Ingredients: 500 g calf's liver sliced thinly; 2 u yellow onion thinly sliced; 2 cs olive oil; 2 cs butter; 1 cs white wine vinegar; 2 cs fresh parsley chopped; 1 pessic salt; 1 pessic 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.

Una recepta original de Forkin

Temps total: 30 min
Racions: 4
Dificultat: Mitjana
Per ració: 302 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir llet i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gcalf's liver, sliced thinly
2 uyellow onion, thinly sliced
2 csolive oil
2 csbutter
1 cswhite wine vinegar
1 pessicsalt
1 pessicblack pepper, freshly ground

garnish

2 csfresh parsley, chopped

Estris

large skillet · knife

Elaboració

Pas a pas

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

Per ració

Nutrició

79%Puntuació

Calories: 302kcal
Proteïnes: 25,8g
Hidrats de carboni: 11,9g
Greixos: 17,5g
Fibra: 1,1g
Sucre: 2,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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