Fegato al Limone with Caramelized Onions

Ingredients

• 500g (1.1 lb) beef liver, sliced 500g (1.1 lb) beef liver, sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 lemons, juiced 2 lemons, juiced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, marinate the sliced liver in lemon juice for 30 minutes.
2. 2.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally. Remove the onions from the skillet and set aside.
3. 3.
   In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the minced garlic and dried oregano. Cook for 1 minute until fragrant.
4. 4.
   Remove the liver from the marinade, reserving the lemon juice. Pat the liver slices dry with a paper towel and season with salt and pepper.
5. 5.
   Increase the heat to medium-high and add the liver slices to the skillet. Cook for 2-3 minutes on each side until golden brown.
6. 6.
   Reduce the heat to low and pour in the reserved lemon juice. Simmer for 2 minutes to allow the flavors to meld together.
7. 7.
   Return the caramelized onions to the skillet and gently toss them with the liver slices and lemon sauce.
8. 8.
   Cook for an additional 2 minutes to heat through.
9. 9.
   Serve the Fegato al Limone with caramelized onions hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Liver — Make sure to marinate the liver in lemon juice to tenderize it and remove any potential bitterness.
• Onions — Slowly caramelize the onions to bring out their natural sweetness and enhance the overall flavor of the dish.

Tips & Tricks

• For a milder flavor, you can soak the liver in milk before marinating it in lemon juice.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the skillet after cooking the garlic and oregano, and cook it for a minute before adding the lemon juice.
• Serve the Fegato al Limone with crusty bread or polenta to soak up the delicious lemon sauce.

Serving advice

Serve the Fegato al Limone with caramelized onions as a main course, accompanied by a side of roasted vegetables or a fresh green salad. The dish pairs well with a glass of dry white wine.

Presentation advice

Arrange the golden-brown liver slices on a plate, topped with a generous amount of caramelized onions. Drizzle the lemon sauce over the liver and garnish with fresh parsley for a pop of color.