Main Course

Fegato alla Veneziana

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

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Medium
Per serving: 302 kcal

Gluten-free

Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

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

79%Score

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

Storage

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

Reheating

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