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 的原创食谱
- 总用时
- 30分钟
- 份量
- 4
- 难度
- 中等
- 每份
- 302 kcal
过敏原信息： 可能含有牛奶和亚硫酸盐。如有过敏，请务必查看配料包装。
备料
配料
配料
- 500 gcalf's liver, sliced thinly
- 2 个yellow onion, thinly sliced
- 2 汤匙olive oil
- 2 汤匙butter
- 1 汤匙white wine vinegar
- 1 撮salt
- 1 撮black pepper, freshly ground
garnish
- 2 汤匙fresh parsley, chopped
厨具
large skillet · knife
做法
分步操作
- 1
Heat the olive oil and butter in a large skillet over medium-low heat.
约 1分钟
- 2
Add the yellow onion to the skillet and cook slowly, stirring occasionally, until very soft and caramelized, about 10-12 minutes.
约 12分钟
烹饪提示： 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.
约 3分钟
烹饪提示： 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.
约 1分钟
- 6
Season generously with salt and black pepper.
- 7
Remove from heat immediately. Garnish with fresh parsley and serve hot.
每份
营养
- 热量
- 302kcal
- 蛋白质
- 25.8g
- 碳水化合物
- 11.9g
- 脂肪
- 17.5g
- 膳食纤维
- 1.1g
- 糖
- 2.6g
根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。
妥善保存
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.