Main Course

Fegato alla Veneziana

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

En original opskrift af Forkin

Tid i alt: 30 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 302 kcal

Glutenfri

Allergenoplysninger: kan indeholde mælk og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gcalf's liver, sliced thinly
2 stk.yellow onion, thinly sliced
2 spsk.olive oil
2 spsk.butter
1 spsk.white wine vinegar
1 knivspidssalt
1 knivspidsblack pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped

Udstyr

large skillet · knife

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

79%Score

Kalorier: 302kcal
Protein: 25,8g
Kulhydrat: 11,9g
Fedt: 17,5g
Kostfibre: 1,1g
Sukker: 2,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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