Fegato* Alla Veneziana

Sautéed Liver and Onions, as in Venice

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Done in a flash, this astute matchup muffles the bitterness of liver with the sweetness of the onions. So why do I bother taking expensive calf’s liver, which is much gentler on the taste buds than plain old beef liver, and then gentle it in a milk bath? You can’t be too careful.


  • 2 pounds calf’s liver, sliced very thin, about ¼ inch thick
  • 2 cups milk
  • ¼ cup olive oil
  • pounds yellow onions, peeled and thinly sliced
  • Salt and pepper


    1. Trim away the membranes from the liver and cut it into strips about 1½ inches wide. Soak in the milk at room temperature for an hour.
    2. Heat the olive oil in a large pot over medium heat. Add the onion slices and cook, stirring occasionally, until they turn brown. Remove the slices with a slotted spoon to a bowl and reserve until you are ready to cook the liver and serve it. Leave the residual oil in the skillet.
    3. Just before you intend to serve this dish, heat the oil until it smokes. Add the liver strips all at once and Stir-fry them for a minute or two, until they lose their pink color. Add the reserved onions, the salt and the pepper, and stir together with the liver. Serve as soon as the onions have reheated.