Main Course

Fegato alla Veneziana

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

Total tid: 30 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 302 kcal

Glutenfri

Allergeninformasjon: kan inneholde melk og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

500 gcalf's liver, sliced thinly
2 stk.yellow onion, thinly sliced
2 ssolive oil
2 ssbutter
1 sswhite wine vinegar
1 klypesalt
1 klypeblack pepper, freshly ground

garnish

2 ssfresh parsley, chopped

Utstyr

large skillet · knife

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

79%Poengsum

Kalorier: 302kcal
Protein: 25,8g
Karbohydrater: 11,9g
Fett: 17,5g
Fiber: 1,1g
Sukker: 2,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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