Fegato alla Venezia

Name: Fegato alla Venezia
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 31 Oct 07
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
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

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.

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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Fegato alla Venezia

Ingredients

Method

Nutrition

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