Venetian-style Liver

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