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


  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 a