Fegato alla Venezia

  • for 4 people
  • Ready in 15 minutes
  • Easy
Angela Hartnett's classic Italian calves' liver dish.

Nutritional info per serving

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

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


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. 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.

From November 2007

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