Recipe

Venetian-style Liver

Savory Delight: Venetian Liver with Caramelized Onions

4.4 out of 5

Indulge in the rich flavors of Venetian cuisine with this authentic recipe for Fegato alla Veneziana. This dish showcases tender liver cooked to perfection and paired with sweet caramelized onions, creating a harmonious blend of flavors.

Offal Dish› Fegato alla Veneziana

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Low-carb diet, Gluten-free diet, Dairy-free diet, Paleo diet

Allergens

Dairy (butter)

Not suitable for

Vegetarian diet, Vegan diet, Kosher diet, Halal diet, Nut-free diet

Ingredients

500g (1.1 lb) calf's liver, thinly sliced 500g (1.1 lb) calf's liver, thinly sliced
4 large onions, thinly sliced 4 large onions, thinly sliced
4 tablespoons olive oil 4 tablespoons olive oil
2 tablespoons butter 2 tablespoons butter
2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
Salt and pepper, to taste Salt and pepper, to taste
Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 18g, 6g
Carbohydrates (total, sugars): 14g, 8g
Protein: 26g
Fiber: 2g
Salt: 0.8g

Preparation

1.
Heat the olive oil and butter in a large skillet over medium heat.
2.
Add the sliced onions and cook slowly, stirring occasionally, until they become soft and golden brown (approximately 20-25 minutes).
3.
Meanwhile, season the liver slices with salt and pepper.
4.
Push the onions to one side of the skillet and increase the heat to high.
5.
Add the liver slices to the skillet and cook for 1-2 minutes on each side, until they are browned but still slightly pink in the center.
6.
Pour the balsamic vinegar over the onions and liver, and stir to combine.
7.
Cook for an additional 1-2 minutes, until the vinegar has reduced slightly.
8.
Remove from heat and let the flavors meld for a few minutes.
9.
Serve the Fegato alla Veneziana hot, garnished with fresh parsley.

Treat your ingredients with care...

Calf's liver — Make sure to slice the liver thinly to ensure even cooking and tenderness.

Tips & Tricks

For a richer flavor, marinate the liver slices in milk for 30 minutes before cooking.
If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before cooking to reduce their pungency.
Serve the Fegato alla Veneziana with a squeeze of lemon juice for a refreshing twist.
If you can't find calf's liver, you can substitute it with chicken liver or beef liver.
To add a touch of heat, sprinkle some red pepper flakes over the dish before serving.

Serving advice

Serve the Fegato alla Veneziana as a main course, accompanied by creamy polenta or crusty bread to soak up the flavorful juices. Add a side of sautéed greens, such as Swiss chard or spinach, for a well-rounded meal.

Presentation advice

Arrange the caramelized onions on a platter and place the liver slices on top. Garnish with fresh parsley for a pop of color. Serve the dish hot to fully enjoy the flavors and aromas.