Main Course

Fegato alla Veneziana

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

Izvorni recept autora Forkin

Ukupno vrijeme: 30 min
Porcije: 4
Težina: Srednje
Po porciji: 302 kcal

Bez glutena

Informacije o alergenima: može sadržavati mlijeko i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

500 gcalf's liver, sliced thinly
2 komyellow onion, thinly sliced
2 žlicaolive oil
2 žlicabutter
1 žlicawhite wine vinegar
1 prstohvatsalt
1 prstohvatblack pepper, freshly ground

garnish

2 žlicafresh parsley, chopped

Oprema

large skillet · knife

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

79%Ocjena

Kalorije: 302kcal
Bjelančevine: 25,8g
Ugljikohidrati: 11,9g
Masti: 17,5g
Vlakna: 1,1g
Šećeri: 2,6g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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