Fegato alla Veneziana

Name: Fegato alla Veneziana (Liver in the Venetian Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2¼ lb red onions; 3 tablespoons vegetable oil; 1 tablespoons unsalted butter; a handful of fresh parsley, chopped fine; 1¾ lb calf’s liver, cut into very thin slices; ½ cup dry white wine; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Liver in the Venetian Style

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

The secret here is to make sure the liver is barely cooked, it must not be allowed to become leathery and tough. Plenty of sweet red onions and a pile of creamy mashed potato make this a real treat.

Ingredients

1¾ lb calf’s liver, cut into very thin slices
2¼ lb red onions
3

Europe
Italy
Venice
Gluten-free
Mediterranean

Method

Trim the liver carefully, pulling of the transparent, rind-like skin from around each slice and removing any gristle.
Using a sharp knife, slice the onions evenly and very thinly. Rinse the onions under cold running water, then drain and pat dry with paper towels.
Heat the vegetable oil and butter in a large skillet. Add the onions and parsley and fry