Fegato Alla Veneziana – a delicious recipe with onions, butter, olive oil, salt, red wine, balsamic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt 2 T Butter in large pan with some olive oil over low heat. Add onions and cook for between 45 minutes and an hour. Stir every few minutes. When they are almost done, salt to taste. They should be quite soft, but not browned.
2
In a second pan, add some olive oil and turn the burner up to medium/medium-high. Add the liver slices along with some salt. Make sure not to overcook the liver, but to brown them well. Cook in batches, with additional oil as needed.
3
Add the liver to the onions and cover to keep warm.
4
Add the wine and the last tablespoon of butter to the pan, scraping up any browned bits and reducing to 1/2. Add the sauce to the onions and liver along with a generous sprinkling of balsamic to taste. Make sure the onions mix in with the sauce and enjoy.
135
kcal
Calories
9
g
Fat
14
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: 500 grams calves liver sliced thin., 6 onions sliced thin, 3 tablespoons butter, olive oil, and more.
Yes, 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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