Calves' Liver Venetian Style - Fegato alla Veneziana
A superb dish for a cold evening. A welcoming aroma and a hearty meal that always tastes so well with soft caramelized onion and tender liver.
A superb dish for a cold evening. A welcoming aroma and a hearty meal that always tastes so well with soft caramelized onion and tender liver.
Servings 4 people
Ingredients
- 2 lbs calves liver v thinly sliced
- 2 large onions v thinly sliced
- 4 tbsp olive oil 60 ml
- Salt to taste
- ground pepper to taste
Instructions
- Trim the liver of any membranes and veins.
- Cut into match stick size pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long.
- Heat the oil in a large skillet over moderate heat and sauté the onions for 20 to 25 minutes, until limp and slightly browned.
- Remove the onions to a plate, leaving as much oil in the skillet as possible.
- Turn the heat to high and sauté the liver for 3 to 4 minutes, just until it loses its pink colour.
- Add the onions and season with salt and pepper.
- Serve immediately.
Notes
A superb dish for a cold evening. A welcoming aroma and a hearty meal that always tastes so well.
Nutrition
Calories: 420kcal | Carbohydrates: 8g | Protein: 46g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 622mg | Sodium: 161mg