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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.
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Beef, Vegetables
Cook Time:
30
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
420
kcal
Cook Mode
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Ingredients
Metric
Imperial
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:
420
kcal
|
Carbohydrates:
8
g
|
Protein:
46
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
622
mg
|
Sodium:
161
mg