Main Course

Fegato alla Veneziana

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

Оригинальный рецепт от Forkin

Общее время: 30 мин
Порции: 4
Сложность: Средне
На порцию: 302 kcal

Без глютена

Информация об аллергенах: может содержать молоко и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

500 gcalf's liver, sliced thinly
2 шт.yellow onion, thinly sliced
2 ст. л.olive oil
2 ст. л.butter
1 ст. л.white wine vinegar
1 щепоткаsalt
1 щепоткаblack pepper, freshly ground

garnish

2 ст. л.fresh parsley, chopped

Инвентарь

large skillet · knife

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

79%Оценка

Калории: 302kcal
Белок: 25,8g
Углеводы: 11,9g
Жиры: 17,5g
Клетчатка: 1,1g
Сахара: 2,6g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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