Fegato alla Veneziana

Name: Fegato alla Veneziana (Calf’s liver with onions)
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 tbsp olive oil; 350 g white onions, finely sliced; salt and pepper; salt and pepper; flour to dust; 600 g calf’s liver, trimmed and finely sliced; 2 tbsp white wine vinegar; 50 g butter

Calf’s liver with onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This classic Venetian dish features on Italian restaurant menus around the world, and I feel duty bound to include it here!

Ingredients

6 tbsp olive oil
350 g white onions, finely sliced
600 g

Europe
Italy
Main course
Mediterranean
Venice

Method

Heat the olive oil in a pan, add the onions and fry gently over a very low heat for 20 minutes or so, until soft; don’t let them brown.

Dust the liver slices with flour. Heat the butter in a large frying pan and fry the liver slices very briefly, about 1 minute on each side, until cooked to your Hiking. Place on top of the onions and keep warm.

Deglaze the frying pan with the wi