Fegato alla Venezia
- Published: 31 Oct 07
- Updated: 18 Mar 24
This fegato alla Venezia recipe is a classic Italian calves’ liver dish, best served with creamy polenta.
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Serves 4
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Ready in 15 minutes
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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
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Method
- 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.
- 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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- Recipe from November 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 342kcals
- Fat
- 19g (6.4g saturated)
- Protein
- 25.4g
- Carbohydrates
- 17.8g (6.9g sugar)
- Salt
- 0.5g
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