Main Course

Fegato alla Veneziana

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

Een origineel recept van Forkin

Totale tijd: 30 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 302 kcal

Glutenvrij

Allergeneninformatie: kan melk en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gcalf's liver, sliced thinly
2 styellow onion, thinly sliced
2 elolive oil
2 elbutter
1 elwhite wine vinegar
1 snufjesalt
1 snufjeblack pepper, freshly ground

garnish

2 elfresh parsley, chopped

Keukengerei

large skillet · knife

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

79%Score

Calorieën: 302kcal
Eiwit: 25,8g
Koolhydraten: 11,9g
Vet: 17,5g
Vezels: 1,1g
Suiker: 2,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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