Dish

Fegato alla Veneziana

Venetian-Style Liver

Fegato alla Veneziana is a simple yet flavorful dish that is easy to prepare. The calf liver is sliced thinly and sautéed with onions until it is cooked through. The dish is then seasoned with salt, pepper, and a splash of white wine. The result is a tender and flavorful dish that is perfect for a hearty meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Fegato alla Veneziana has been a popular dish in Venice for centuries. It is believed to have originated in the 16th century and was a favorite of the Venetian aristocracy. Today, it is a popular dish in many Italian restaurants around the world.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat meat. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of Fegato alla Veneziana, some of which include the addition of bacon or pancetta. Some recipes also call for the use of red wine instead of white wine.

Presentation and garnishing

Fegato alla Veneziana can be garnished with fresh parsley or a sprinkle of Parmesan cheese. It is often served in a shallow bowl or on a plate with the liver and onions arranged neatly on top.

Tips & Tricks

When cooking the liver, be sure not to overcook it as it can become tough and rubbery. It is also important to slice the liver thinly to ensure that it cooks evenly.