Calves Liver, Venetian Style: Fegato alla Veneziana – a delicious recipe with extra-virgin olive oil, unsalted butter, onions, Salt, calves, red wine. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame.
2
Add the onions and cook them over low heat until they are very soft but not colored, for literally about 1 hour.
3
Salt the onions and remove them to a warm platter.
4
Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side.
5
Work in batches if necessary to avoid overcrowding the pan.
6
When done, place the liver over the onions and keep warm.
7
Add the wine to the pan and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits.
8
Add the remaining tablespoon of butter and pour it over the liver and onions.
9
Drizzle the vinegar over and serve immediately.
313
kcal
Calories
26
g
Fat
18
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 4 tablespoons unsalted butter, 8 onions, very thinly sliced, Salt, and more.
Yes, Calves Liver, Venetian Style: Fegato alla Veneziana falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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