Antonio Carluccio, Priscilla Carluccio

Fegato alla Veneziana

Sautéed Liver with Onions

Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

This is another classic of Italian cuisine, this time representing the Veneto; it differs a little from Venice’s version, which contains a shot of vinegar.

Ingredients

  • 45 g (1½ oz) butter
  • 1 large onion, thinly sliced

Method

Heat the butter in a large frying pan, add the onion and cook until it begins to colour. Add the slices of liver and cook until browned but still moist and pink in the centre — about 3-4 minutes on each side. If you prefer it well done, cook a little longer. Add salt and pepper to taste and serve immediately. Some people add parsley or even a few drops of lemon. It is up to you.