Fegato alla Venezia

Fegato alla Venezia
  • Serves icon Serves 4
  • Time icon Ready in 15 minutes

This fegato alla Venezia recipe is a classic Italian calves’ liver dish, best served with creamy polenta.

Nutrition: per serving

Calories
342kcals
Fat
19g (6.4g saturated)
Protein
25.4g
Carbohydrates
17.8g (6.9g sugar)
Salt
0.5g
Calories
342kcals
Fat
19g (6.4g saturated)
Protein
25.4g
Carbohydrates
17.8g (6.9g sugar)
Salt
0.5g

Ingredients

  • 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

Method

  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.

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