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Fegato alla Veneziana Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Survings
Course: Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

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

Method
 

  1. Prepare the Ingredients: Slice the liver into thin pieces and the onions into rings.
  2. 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.
  3. 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.
  4. Combine and Season: Mix the liver with the onions, seasoning with salt and pepper. Cook for another minute.
  5. 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.