Fegato alla Veneziana
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.
Forkinによるオリジナルレシピ
- 合計時間
- 30 分
- 人数
- 4
- 難易度
- 普通
- 1人分
- 302 kcal
アレルゲン情報： 乳、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 500 gcalf's liver, sliced thinly
- 2 個yellow onion, thinly sliced
- 2 大さじolive oil
- 2 大さじbutter
- 1 大さじwhite wine vinegar
- 1 ひとつまみsalt
- 1 ひとつまみblack pepper, freshly ground
garnish
- 2 大さじfresh parsley, chopped
調理器具
large skillet · knife
作り方
手順
- 1
Heat the olive oil and butter in a large skillet over medium-low heat.
約1 分
- 2
Add the yellow onion to the skillet and cook slowly, stirring occasionally, until very soft and caramelized, about 10-12 minutes.
約12 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約1 分
- 6
Season generously with salt and black pepper.
- 7
Remove from heat immediately. Garnish with fresh parsley and serve hot.
1人分
栄養情報
- カロリー
- 302kcal
- たんぱく質
- 25.8g
- 炭水化物
- 11.9g
- 脂質
- 17.5g
- 食物繊維
- 1.1g
- 糖類
- 2.6g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
Store any leftover Fegato alla Veneziana in an airtight container in the refrigerator.
Gently reheat in a skillet over low heat until just warmed through, being careful not to overcook the liver.