Dish

Fegato al limone

Liver with lemon

Fegato al limone is made by slicing calf's liver into thin pieces and sautéing it in butter until it is browned on both sides. A simple sauce is then made by combining lemon juice, white wine, and chicken broth, which is poured over the liver and simmered until the sauce has thickened. The dish is typically served with a side of sautéed spinach or other greens.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Fegato al limone is a classic Italian dish that has been enjoyed for centuries. It is believed to have originated in the Tuscany region of Italy, where liver is a popular ingredient in many dishes. The dish is typically served as a main course and is a favorite among Italian families.

Dietary considerations

This dish is high in iron and vitamin A, making it a good option for those looking to increase their intake of these nutrients. However, it is not suitable for vegetarians or vegans.

Variations

There are many variations of Fegato al limone, with some recipes calling for additional ingredients such as capers or anchovies. Some versions also use different types of liver, such as chicken or pork liver.

Presentation and garnishing

Fegato al limone is typically served on a bed of sautéed spinach, with the lemon sauce poured over the top. The dish can be garnished with fresh parsley or lemon wedges for added flavor and color.

Tips & Tricks

Be sure to slice the liver thinly and cook it quickly over high heat to ensure that it stays tender and juicy. The lemon sauce can be adjusted to taste by adding more or less lemon juice or white wine.

Side-dishes

Sautéed spinach or other greens are a traditional side dish for Fegato al limone, as they help to balance out the richness of the liver. A simple salad of arugula, cherry tomatoes, and shaved Parmesan cheese can also be served alongside the dish.