Fegato alla Veneziana
Fegato alla Veneziana is a traditional Venetian dish featuring tender veal liver sautéed with sweet caramelized onions. The dish offers a perfect balance of savory and slightly sweet flavors, making it a unique and flavorful experience. Often paired with creamy polenta, this dish brings the rich flavors of Italy to your table.
Ingredients
- 500 g calves liver sliced
- 2 large onions thinly sliced
- 4 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
- Polenta for serving optional
Instructions
- Prepare the Ingredients: Slice the liver into thin pieces and the onions into rings.
- Sauté the Onions: Heat olive oil and butter in a large skillet over medium heat. Add the onions and cook for 10-15 minutes until soft and translucent.
- Cook the Liver: Push onions to the side and add liver slices. Cook for 2-3 minutes per side until browned but slightly pink in the center.
- Combine and Season: Mix the liver with the onions, seasoning with salt and pepper. Cook for another minute.
- Serve: Plate the liver and onions over a bed of polenta. Garnish with fresh parsley and enjoy!
Notes
If you prefer, serve the liver and onions with crusty bread instead of polenta. For extra flavor, add a splash of white wine when sautéing the onions.