Calf’s Liver Sautéed with Onions

Name: Calf’s Liver Sautéed with Onions (Fegato alla Veneziana)
Total time: 35 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 1 pound veal liver (a bit more if there is gristle to be removed), sliced no more than ½ inch thick; Freshly ground black pepper; 6 to 8 sprigs flat-leaf Italian parsley; 3 tablespoons butter; Salt; 2 medium sweet onions; 2 tablespoons extra virgin olive oil

Fegato alla Veneziana

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
35 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This is the dish made famous by Harry’s Bar in Venice. To ensure the liver is tender, remove any tough membranes and gristle and take care not to overcook it. I slice one of the onions lengthwise, so that it holds its shape better, and one crosswise, which becomes almost creamy in the end, making a luscious sauce.

Ingredients

2 medium sweet onions
2 tablespoons extra virgin olive oil
3 tablespoons

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Peel and halve the onions. Thinly slice one onion crosswise and the other lengthwise.
Put the olive oil and 1 tablespoon of the butter in a 10-inch skillet. Place over medi