Fegato alla Venezia recipe

By Angela Hartnett

  1. Fegato alla Venezia
  2. Ready in 15 minutes
  3. Rating

Angela Hartnett's classic Italian calves' liver dish.

tried and tested
Fegato alla Venezia


  1. 3 tbsp olive oil
  2. 30g butter
  3. 500g white onions, thinly sliced
  4. 500g good calves’ liver, deveined and cut into strips
  5. 50g plain flour, seasoned
  6. 3 tbsp white wine vinegar
  7. Polenta, to serve


  1. 1. Heat the olive oil and butter in a large, heavy-based frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes, until soft but not coloured. Remove with a slotted spoon.
  2. 2. Dust the liver in the seasoned flour, shaking off any excess. Add to the hot pan and sauté quickly, about 2-3 minutes, until browned but still tender. Stir in the white wine vinegar, then add the softened onions and some seasoning and toss everything together. Serve immediately, with some creamy polenta.

Nutritional info

Per serving: 342kcals, 19g fat (6.4g saturated), 25.4g protein, 17.8g carbs, 6.9g sugar, 0.5g salt


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